Equipment
Ingredients
Pudding Base
- 100 g pudding rice
- 50 g caster sugar
- 700 ml whole milk, cold
- 100 ml heavy cream, cold
- 25 g unsalted butter, diced into small cubes
- 5 ml vanilla extract
- 1 g salt
The Skin
- 1 whole nutmeg, whole
Nutrition (per serving)
Method
Preheat the oven to 150°C or 300°F. Generously grease the interior of your 1.5-liter baking dish with a small amount of extra butter.
Place the pudding rice, caster sugar, salt, and vanilla extract directly into the greased baking dish.
Pour the cold whole milk and heavy cream into the baking dish. Stir everything together gently to ensure the rice and sugar are evenly distributed across the bottom of the dish.
Grate a generous, even layer of fresh nutmeg over the entire surface of the liquid. Drop the small cubes of unsalted butter evenly across the top. Do not stir the mixture once the nutmeg and butter are added.
Carefully transfer the dish to the middle rack of the oven. Bake undisturbed for 2 hours. It is crucial that you do not stir the pudding during this time, as resting allows the classic brown skin to form.
Remove the pudding from the oven and let it rest at room temperature for 15 minutes before serving. The sauce will continue to thicken as it cools.
Chef's Notes
- The hallmark of a traditional British baked rice pudding is the skin. It is formed by the coagulation of milk proteins and the caramelization of milk sugars. Never stir the pudding once it is in the oven, or you will destroy this delicate layer.
- Using a mixture of whole milk and heavy cream guarantees a luxurious mouthfeel, but replacing the cream with an equal volume of whole milk still produces an excellent, albeit slightly lighter, dessert.
- For the best aroma and flavor, strictly use whole nutmeg grated directly over the dish. Pre-ground nutmeg loses its volatile oils quickly and tends to taste dusty in comparison.
Storage
Refrigerator: 3 days — Store covered. The brown skin will soften significantly upon refrigeration.
Reheating: Reheat gently in the microwave or in a low oven. Add a splash of fresh milk to restore creaminess.
