A combination of a few rice pudding recipes made very simple as everything goes into the oven!
100g pudding rice
50g golden caster sugar
450ml semi-skimmed milk
250ml single cream
pinch grated nutmeg
1 bay leaf
1 vanilla pod, split
Butter for greasing
Heat oven to 150C / fan 130C. Wash the rice and drain well. Butter an 850ml heatproof baking dish then tip in the rice and sugar. Stir through the milk and cream. Add the vanilla pod, sprinkle over with nutmeg and top with the bay leaf.
Cook for 30 minutes then remove the vanilla pod. Cook for a further 60 - 90 minutes (until the pudding wobbles ever so slightly when shaken).
Allow to cool for 10 minutes before serving with a little dollop of jam.