Ingredients:

  • 1/2 cup (100 g) Short-Grain Pudding Rice (e.g., Arborio or Carnaroli), rinsed well
  • 3 cups (710 ml) Whole Milk (Full Fat)
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1/3 cup (65 g) Granulated Sugar (Caster Sugar preferred)
  • 1 tablespoon (15 g) Unsalted Butter, plus extra for greasing
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 1 teaspoon (5 ml) Vanilla Paste or High-Quality Extract
  • 1/2 teaspoon (2 g) Freshly Grated Nutmeg

Instructions:

  1. Pre-heat and Prepare: Preheat your oven to a low, gentle heat: 300°F / 150°C / Gas Mark 2. Liberally butter the inside of the 2-quart baking dish.
  2. Rinse the Rice: Place the 1/2 cup of rice in a fine sieve and rinse thoroughly under cold water until the water runs clear. This removes excess starch.
  3. Combine and Warm the Dairy: In a medium saucepan, combine the whole milk, heavy cream, sugar, salt, and the 1 tablespoon of butter. Heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is just steaming—do not boil. (Pre-warming prevents the rice from sinking and scorching.)
  4. Combine Ingredients: Pour the warmed dairy mixture into the prepared baking dish. Stir in the rinsed pudding rice.
  5. Initial Bake: Place the dish in the preheated oven. Bake for 30 minutes.
  6. First Stir (The Only Stir): Carefully remove the dish from the oven. Gently stir the mixture once or twice with a wooden spoon, ensuring no rice is sticking to the bottom corners. Do not stir again after this point, as stirring too often prevents the formation of the delicious skin.
  7. Continue Baking: Return the dish to the oven and continue baking for another 60 to 90 minutes. The pudding is done when the top has formed a golden-brown skin, and the rice mixture underneath looks thick, creamy, and still slightly wobbly in the centre.
  8. Flavouring and Resting: Remove the pudding from the oven. Gently stir in the vanilla extract or paste. Sprinkle generously with freshly grated nutmeg.
  9. Rest: Let the pudding rest on the counter for 15 minutes before serving. It will firm up considerably as it cools.
  10. Serve: Serve warm, spooning the thick pudding and its glorious crust into bowls.