This creamy rice pudding is a favourite in our household, I love to eat it cold for breakast topped with berries and a sprinkling of toasted nuts. It’s also delicious served warm with plump spiced stewed prunes. My children prefer to eat it hot for dessert topped with a generous grating of fresh nutmeg. Hot or cold, either way it is delightful.
- 4 cups full fat milk
- 3/4 cup medium-grain rice or arborio rice
- 1/4 tsp salt
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- Place the milk, rice and salt in a large saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender.
- Add the sugar and vanilla. Increase heat to medium-high and bring to the boil. Boil for a further 2 minutes or until the rice is soft and the mixture thickens.
- Serve hot topped with freshly grated nutmeg.