Best-ever Rice Pudding

There are few things that say comfort food like rice pudding. Forget stove top methods, or even bought-in-a-can slop. This is the real deal and is worth waiting every second. It should serve 4-6 but i find it only serves 2 and we usually double it for guests. Greasing the dish with the butter prevents its from boiling over.

Ingredients

15 g unsalted butter, melted
1/4 cup short grain rice, rinsed in cold water
pinch of salt
7 teaspoons white sugar
1 teaspoon dark muscavado or dark molasses sugar
1/4 plus 1/4 of a whole nutmeg grated
1 tablespoon homemade vanilla essence
1/2 teaspoon of ground cinnamon
500 mls milk
150 mls cream

Preheat the oven to 180 degC. Grease a 1 litre ovenproof dish wih the melted butter. Put the rice into the prepared dish and add cold water, just enough to barely cover the rice. Bake in the oven for 10 minutes or until the rice has absorbed all the water.

Remove from the oven and reduce the temperate to 150 degC. Add in the salt, sugars and 1/4 grated nutmeg and vanilla essence to the rice and stir. Carefully pour in the milk and the cream and stir well.

Sprinkle over the remaining nutmeg and return to the oven. Bake for 2 hours or until the top of the pudding has turned golden brown.