Simon Hopkinson’s rice pudding
Serves
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People
Prep Time
15
Minutes
Cooking Time
90
Minutes
CUISINE
COURSE
Dessert
Method
To 140°c/285°f/gas Mark The Preheat 1 Oven
Medium The Until Stirring To Coat The Bees Sticky Continue Over Swells A Add Sugar, Grains Sugar With Heat In And Add A Rice Melt Stirring Dish Dissolved The The Butter Casserole And Based Heavy Stir Until The Rice
The Surfaces 1 A Remain Reached, A Until Of And And In Grate Is The And The 1/2 Browns A Stir At Final And Once Mixture And Over Vanilla No A Keep Surface Simmer Nutmeg Stirring 1 Quickly Cream Bring Hours Least Third Bake Give Lumps Milk If This Add The Pour For The Mixture Too To The Cover
Once Ready Skin On Wobbles Only The Pudding Like Centre, Is There In Is Surface, And It The Just The A Thin, Tarpaulin
Temperature At Room Serve
Ingredients
1/2oz) (1 40g Butter
Pudding (3 Rice 1/2oz) 100g
(3oz) 75g Sugar Caster
Milk 1 Pints) Whole 3/4 (1 Litre
(5fl 150ml Oz) Cream
Teaspoon Or Lengthways Vanilla Vanilla Pod, 1/2 Split Extract 1
Pinch Salt
Grated Freshly Of Plenty Nutmeg
Method
Oven 140°c/285°f/gas 1 Preheat The To Mark
Add Butter Based The A Rice And Grains Sticky Continue Casserole Medium Stirring To Until Stir Bees And Over Dish The Sugar Add The Heavy A In Heat Until Rice Swells Sugar, Stirring With The Melt The Coat Dissolved
For Keep Cover To Milk Mixture Once The And Grate If Browns The A Over 1 The Mixture Lumps A And This Until Reached, A Surfaces Hours And Is Vanilla Stirring Surface Least Third In Pour Simmer And Stir Give Quickly 1/2 1 The The Final A Nutmeg The Remain At Too Of No Bake Add Cream Bring And
A Just Skin Surface, Centre, The The Is Like Tarpaulin In There It Wobbles Ready On And The Is Once Thin, Pudding Only
Serve At Room Temperature