Best Ever Rice Pudding

There are few things that say comfort food like rice pudding. Forget stove top methods, or even bought-in-a-can slop. This is the real deal and is worth waiting every second. It should serve 4-6 but I find it only serves 2 and usually double it for guests. Greasing the dish with the butter prevents it from boiling over.

Ingredients

15 g unsalted butter
1/4 cup short grain rice, rinsed in cold water
pin of salt
7 teaspoons white sugar
1 teaspoon dark muscavado or dark molasses sugar
1/4 plus 1/4 of a whole nutmeg grated
1 tablespoon homemade vanilla essence
1/2 teaspoon of ground cinnamon
500 mls milk
150 mls cream

Preheat the oven to 180 deg C.

Add the rice into the dish and just covered with cold water.  Bake in the top part of the oven for about 10 minutes until the rice has absorbed most of the water and started to turn a slightly lighter colour.  Remove from the oven and lower the heat to 150 deg C.

Run the butter around the top of the dishes edge and allow to run down.  When greased, add any remaining butter to the rice.  Add the sugars, salt, 1/4 grated nutmeg and vanilla essence to the rice and stir well.  Carefully pour in the milk and cream, trying to keep from splashing on the buttered sides. and stir well again.

Sprinkle over the remaining nutmeg and return to the oven. Bake for 2 hours or until the top of the pudding has turned golden brown.