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Creamy Rice Pudding

Old school rice pudding made on the hob with milk, sugar and a pinch of nutmeg - about 38p a bowlful and the cheapest dessert going.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Dessert
Cuisine: british
Ingredients Method

Ingredients
  

  • 100g pudding rice or any short grain rice
  • 1 litre whole milk
  • 3 tbsp caster sugar
  • 1 tbsp butter
  • grated nutmeg
  • jam or honey, to serve

Method
 

  1. Put the rice, milk and sugar in a large saucepan and bring to a gentle simmer, stirring so it does not catch.
  2. Cook over the lowest heat for 30-35 minutes, stirring every few minutes, until the rice is soft and the milk has turned thick and creamy.
  3. Take off the heat, stir in the butter and let it stand for 5 minutes to thicken further.
  4. Grate over a little nutmeg and serve warm with a spoonful of jam or honey, or chill and eat cold the next day.