Rice pudding

A good rice pudding is a fantastic thing that ahs been cooked for about two to three hours slowly. But what if you do not have the time for that kind of long cooking. What if you are at home and you decide that you would like a rice pudding almost ready to eat. Do not worry; you can do it as long as you think Risotto.

You will need,
28g/1oz unsalted butter
A table spoon of caster sugar
55g/2oz pudding rice
570ml or 1 pint of whole full fat milk
118ml/¼ pint double cream
Vanilla essence
Ground nutmeg

Now I know that this is a little not like a rice pudding but it will give the same effect in about twenty minutes.

First take the butter and melt that in a thick bottomed pan slowly. You do not want the butte to burn. Then take your rice and make sure that it gets coated by all the butter. Now add the milk a little at a time and keep stirring. What you are doing is making a risotto but it is a sweet risotto.

As the rice cooks add the sugar and the fresh ground nutmeg. You might want to add a little extra sugar all depending on your personal taste. Also you can add the vanilla as well. If you are lucky you might have a vanilla pod or bean. All depending on how much you like the flavour will determined how much you use. This much will cook for about four people so use about half a pod or bean. If not a good slug of essence will do the trick.

If you have used all the milk and you still think the rice could be cooked a little more then add a little water to help it all from not sticking to just one big lump.

Finally add you cream and then take of the heat and stir for a while and allow the cream just to soak in to the pudding. And you are ready to serve.

If you want do not add the cream and let it go cold and reheat latter and add the cream. You remember not to over cook your rice in the first part of the cooking.

And that is it easy and fast rice pudding.