Rice Pudding

재료

125ml cream

500ml milk

90g demerara (light brown) sugar

1 whole vanilla pod, split lengthways

80g short-grain rice

1 whole nutmeg, grated

방향

Heat the milk, cream and vanilla pod in a saucepan over a medium heat but do not boil. Add the sugar and stir until dissolved.

Remove from the heat and allow the vanilla to infuse for about 15 minutes. Strain out the vanilla pod and pour the milk mixture into a buttered casserole dish. Stir in the rice and top with the grated nutmeg. Cook in a slow oven (150 degrees) for 90 minutes or until cooked, stirring occasionally. It should be quite runny, with the rice grains plump yet still retaining their integrity. Serve hot, & often, & keep the serving dish for the cook to scrape.