If there is one guilt-free pudding which is set for a revival it is real rice pudding. A number of trendy eateries around the City of London are putting this pudding back on the menu and seeing trendy Londoners queue up for some delicious rice pudding.
When I served it for Sunday lunch, it was met with a great sense of surprise and nostalgia by all at the table. Even those who went pale in the face at the thought of eating rice pudding ended up asking me for seconds! I like rice pudding slightly milky so here's Dermie's take on an old classic:
- 100g Pudding Rice/ Short Grain Rice.
- 750ml- 1 Litre Organic Full Fat Milk (depending on how thick you like the rice pudding).
- 50g Graduated Sugar or Brown Sugar.
- A generous sprinkling of grated nutmeg.
- 1 Bay Leaf.
- 1/2 Split Vanilla Pod or 1/2 Tsp Vanilla Extract.
- Softly whipped cream for serving.
- A dollop of butter.
- Pre-heat the oven to 180 Degrees or Gas Mark 4.
- Bring the milk, sugar and grating of nutmeg to a steady boil in a heavy bottomed saucepan.
- In the meantime, place the rice and bay leaf into the dish.
- Once the milk has come to the boil, put the vanilla pod into the pan and allow it to infuse for a few minutes. Then pour the milk over the rice with a generous dollop of butter.
- Bake in the oven for 1 1/2 to 2 hrs.
- The pudding should be covered in a nice golden skin and the rice should have absorbed most of the milk. Allow the pudding to cool for no more than five minutes.
- Serve with a dollop of softly whipped cream and a dusting of brown sugar or some fresh new season strawberry jam.
This pudding is best served straight from the oven and is delicious with some freshly ground vanilla coffee.