Rice Pudding

A rice pudding is simplicity itself to make. The main requirement is a nice medium or short-grain (see picture) slightly sticky rice rather than something like basmati that remains in separate grains.

To me, an essential part of rice pudding is a good sprinkling of nutmeg on top. During the slow cooking this forms a kind of skin over the top of the pudding. Pierce it and you have all this wonderful creamy rice lurking below. It really does pay to have whole nutmegs and a little nutmeg grater so you get a wonderful fresh-flavoured nutmeg powder.

Of course some cooks cannot abide a skin on a rice pudding and urge you to stir it from time to time.

Other cooks like to add cinnamon towards the end of cooking.

Here is the basic rice pudding that my mother used to make.

Rice Pudding

50g medium grain rice
600ml milk (or half and half milk and cream)
1 tablespoon butter
1/2 teaspoon vanilla extract
2 tablespoon sugar
pinch salt
freshly grated nutmeg

Wash the rice and place it in an ovenproof dish with the milk, butter, sugar, salt and vanilla. Sprinkle over the nutmeg.

Place in a pre-heated 150C oven and bake for about 90 minutes.

This can be served hot or cold with lightly whipped cream. You can serve it with poached apricots or peaches or other fruit.

You can skip the nutmeg and make the rice in a square dish, chill it then cut it into individual diamond shapes, sprinkle the top with some sugar and give it a quick burst under a hot grill or a blast with a chef's torch, brulee-style and serve it on a flat plate with a few slices of poached orange - or some kiwifruit slices, cherries, or whatever tastefully arranged. Give it this sort of "restaurant treatment‚", perhaps with a puddle of berry coulis and you will bring your rice pud into the 21st century and have your guests asking for more.

The addition of some lemon zest will also give the dessert a pleasant lift.