One dessert that made regular appearances on our dinner table when I was young was rice pudding, usually on winter evenings after we came in out of the cold. My mum would make it with plump “pudding rice,” which is much like Arborio, the rice I use in my recipe here, and she’d serve it in individual bowls with a little jam on the side. We would dig into it while it was still warm, making sure to get a little jam mixed in with the pudding in every spoonful. This one’s easy enough to make for a midweek after-dinner treat. Go ahead and give it a go.
Makes 6 servings
1 In a medium saucepan, combine the rice, milk, sugar, butter, and nutmeg. Cover and bring to a simmer over medium heat.
2 Reduce the heat to low and let the rice gently bubble away, stirring occasionally to keep the rice from sticking to the pan, for 35 to 40 minutes, until the rice is fully cooked and has absorbed most of the liquid, leaving a creamy sauce.
3 Serve the rice pudding hot in bowls with some jam on top. Store any leftovers in the fridge, covered, for up to 3 days.
Note
I strongly urge you not to leave out the nutmeg—it brings the whole dish to life.