My Version of Cara's Version of Evelyn Rose's Rice Pudding
- Reviews 1
Ready In: 3 hrs
Serves: 4
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
- Wash the rice in cold water and drain well.
- Use half the butter to grease a 4 cup pudding dish.
- Put the cream, salt and the rice in the dish and leave for one hour to soften.
- Preheat the oven to 300 degrees F.
- Stir the sugar into the rice and add the remaining butter cut into tiny pieces.
- Stir in the vanilla.
- Scatter with nutmeg.
- 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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