WRONG place but no puddings area nowadays!
Nigella Lawson's Muscat Rice Pudding
"I am not suggesting that the basic, plain version of rice pudding is in any way deficient," says Nigella, "but this muskily ambrosial version is mellow heaven. Perfect dinner-party comfort food."
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 1½-2 hours, plus standing time
500ml full-fat milk
500ml double cream
50g unsalted butter
150g pudding or arborio rice
250ml muscat wine
50g caster sugar
Pinch of salt
Fresh nutmeg to grate
Preheat the oven to 150°C/gas mark 2.
Combine the milk and cream. In a 1.5-litre, hob-proof casserole dish, melt the butter over a medium-low heat, add the rice and stir well to coat, then add the muscat. Stir well and let thesyrupy liquid bubble away for a couple of minutes. Then pour in the milk and cream and add the sugar and salt, stirring as you do so. Bring it back to a gentle bubble, stir well again and grate over some fresh nutmeg.
Put in the oven and cook for 2 hours, stirring after the first 30 minutes. Check the dish after 1½ hours - the depth of the dish and the nature of your oven may make a significant difference. The rice should have absorbed the liquid, but still be voluptuously creamy. Remove and cool for at least half an hour before eating.
Nigella Lawson's Muscat Rice Pudding
"I am not suggesting that the basic, plain version of rice pudding is in any way deficient," says Nigella, "but this muskily ambrosial version is mellow heaven. Perfect dinner-party comfort food."
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 1½-2 hours, plus standing time
500ml full-fat milk
500ml double cream
50g unsalted butter
150g pudding or arborio rice
250ml muscat wine
50g caster sugar
Pinch of salt
Fresh nutmeg to grate
Preheat the oven to 150°C/gas mark 2.
Combine the milk and cream. In a 1.5-litre, hob-proof casserole dish, melt the butter over a medium-low heat, add the rice and stir well to coat, then add the muscat. Stir well and let thesyrupy liquid bubble away for a couple of minutes. Then pour in the milk and cream and add the sugar and salt, stirring as you do so. Bring it back to a gentle bubble, stir well again and grate over some fresh nutmeg.
Put in the oven and cook for 2 hours, stirring after the first 30 minutes. Check the dish after 1½ hours - the depth of the dish and the nature of your oven may make a significant difference. The rice should have absorbed the liquid, but still be voluptuously creamy. Remove and cool for at least half an hour before eating.
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