Rice Pudding

Yearning for something homey warm and sweet, we searched for a rice pudding recipe as Sarah rejected Jo’s just chuck milk and cream on top of cold rice. This is the result – Marcus Wareing extra rich homemade rice pudding. To die for!

Foodstuff you will need:  (serves 4)

90g of short grained pudding rice (or if you are like me- use leftover cold steamed rice)

250ml full fat milk

250ml double cream

1 vanilla pod – split lengthways (seeds scraped out and reserved)

5 medium egg yolks

90g caster sugar

Jam or raisins to serve

Equipment:

Heavy saucepan

Wooden spoon

Hob

Bowl for egg yolks + bowls to serve

Electric whisk

Spoons

How to throw it together

Rinse and drain rice (if using pudding rice , otherwise start with your cold leftover rice) Tip into heavy pan. Add the milk and cream and drop in the vanilla pod(not the seeds) Bring to the boil over a medium heat, stirring occasionally.

Turn down the heat to low and simmer gently, stirring from time to time for about 20 minutes until the rice is soft but still with a slight bite.

Put the egg yolks in a bowl with the sugar and vanilla seeds and whisk to combine.

Take pan of rice from heat and remove vanilla pod. Mix about 1/3^rd of the rice with the egg yolks, then stir this mixture into the rest fo the rice in the pan. Continue cooking over a low heat for a few more minutes, stirring constantly until the pudding is thick enough to coat the back of a spoon.

Pour the pudding into bowls and blob a spoonful of jam or scatter raisins over ht centre of each.  Serve hot.