My Version of Cara's Version of Evelyn Rose's Rice Pudding |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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English rice pudding is usually much creamier than American rice pudding. The original recipe belongs to Evelyn Rose from her latest book, my friend Cara did a few personal alterations and of course, I couldn't leave well enough alone. Prep time includes just letting the rice soak in the cream. Ingredients:
1/3 cup short-grain rice |
2 tablespoons butter |
2 1/2 cups light cream (about 15% fat) |
1/8 teaspoon salt |
2 tablespoons brown sugar |
2 teaspoons vanilla extract |
1 pinch ground nutmeg |
Directions:
1. Wash the rice in cold water and drain well.
2. Use half the butter to grease a 4 cup pudding dish.
3. Put the cream, salt and the rice in the dish and leave for one hour to soften.
4. Preheat the oven to 300 degrees F.
5. Stir the sugar into the rice and add the remaining butter cut into tiny pieces.
6. Stir in the vanilla.
7. Scatter with nutmeg.
8. Bake for at least 2 hours, stirring occasionally for the first hour and then leave to allow a golden brown topping to form.
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