Serves: 4 - Time:
A bowl of this rice pudding is the answer to most of life’s knottier questions. I defy you not to feel better about life after several spoonfuls of this. I usually use pudding rice and the oven to bake my rice puddings but I felt the malt extract and clotted cream required a really velvety finish which is what you get by cooking the rice as you would a risotto. You can’t rush the cooking-it will take fully 45 minutes, stirring the pot over a gentle heat-but the very act of cooking the rice pudding is therapeutic. Serve warm or cold, for breakfast, lunch or supper.
- 1.2 litres Gold Top milk
- 20g unsalted butter
- 125g Arborio rice
- 50g caster sugar
- 3 tablespoons malt extract
- 2 heaped tablespoons clotted cream
- Pour the milk into a saucepan and warm through over a moderate heat until steaming but not boiling. Take off the heat.
- Melt the butter in a cast iron casserole or heavy-bottomed saucepan (you don’t want the bottom to burn) and stir in the rice. Sprinkle over the sugar and cook for a minute, stirring to coat the grains of rice.
- Spoon the warm milk, a ladleful at a time, over the rice and stir over a low heat until almost all the liquid has been absorbed. Add another ladleful of warm milk and continue to cook the rice, stirring until creamy. Continue until all the milk has been absorbed into the rice and the grains are tender, about 45-50 minutes. Stir in the malt extract and take off the heat. Stir in the clotted cream and serve warm or chilled.