Name: Richard’s Rice Pudding
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: Serves: 4
Ingredients: 1 litre full-fat milk; 40 g butter; 150 ml double cream; 1 tsp vanilla extract or ½ vanilla pod, split lengthways; 75 g caster sugar; Plenty of freshly grated nutmeg; Pinch of salt; 100 g pudding rice

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

A really easy pudding to make and a real Hirst favourite. My parents, who are in their 90s, have it every day and so did I when I was I younger. Every family gathering has to have one on the pudding menu! – Richard Hirst

Ingredients

40 g butter
100 g pudding rice
75 g

Method

Preheat the oven to 140°c while you melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until it has dissolved. Continue stirring until the rice swells and becomes sticky with the sugar.

Pour in the milk and