Many Irish children hated rice pudding, it was often served with a dot of jam in the middle and we did everything to avoid it. Now it is very fashionable and when you bake it in the oven with cream as we do in this recipe you realise it is a fabulously comforting dish.
75g (3oz) of pudding rice (you can use risotto rice if you like) 1 litre (2.1 pints) of milk and cream mixed together (half and half) A few tablespoons of brown/demerara sugar A grating of nutmeg 13g of butter (1/2oz)
1. Take a large baking dish. Put the rice and cream and milk mixture in it, stir and leave to soak for an hour or two in a cool place until the grains of rice swell. Stir in the sugar and grate nutmeg on top. Add a few dots of butter to the top to keep it moist. Bake in a low oven for 2 hours stirring twice during the first hour. When cooked the rice should be soft and plump and the top should have a skin. Serve immediately, though some people like it cold.