There are almost as many rice puddings as there are savoury rice recipes. If you were also put off by that dazzlingly white, school dinner gloop, fear not, this is a much more luxuriant baked dessert, gently spiced and finished with sweet wine and cream. It can be enjoyed warm or cool, on its own or with a spoonful of jarred fruit or some vivid pink spring rhubarb.
Prep 5 min
Cook 2 hr 10 min
Serves 4
50g butter, plus extra for greasing
50g soft light brown sugar
100g pudding rice
1 litre whole milk (see step 4)
1 unwaxed lemon
¼ tsp freshly grated nutmeg
¼ tsp ground cinnamon, or a small length of cinnamon stick
1 bay leaf
½ vanilla pod, or 1 tsp vanilla extract
1 pinch salt
2 tbsp sweet fortified wine –eg pedro ximenéz or cream sherry, madeira, tawny port (optional)
150ml double cream
