Baked rice pudding

If there’s anything that can be described as the epitome of comfort food, it’s baked rice pudding topped with a generous amount of thick cream. This version is baked in the oven so all the flavours seep into the rice making every bite absolutely delicious. The vanilla helps create that amazing rich flavour, while nutmeg brings that comforting hit of spice. It’s lovely served with cream or custard and served warm out of the oven. 

Ingredients

• ½ cup Arborio rice
• 1 litre milk
• 1 vanilla bean, split and seeds scraped
• 2 tablespoons caster sugar
• 4 pieces lemon peel
• 20g butter, chopped
• 1 tablespoon caster sugar (extra)
• 1/2 teaspoon nutmeg 
• Thickened cream, to serve

Method

1. Preheat oven to 160C (320F).

2. Place the rice in a 1.75 litre (seven cup) shallow ovenproof dish. Combine the milk, vanilla bean and seeds, sugar and lemon peel, and pour over the rice.

3. Stir to combine, cover with aluminium foil and bake for one hour. Remove the foil and stir, and then bake uncovered for a further 30 minutes.

4. Top with the butter and sprinkle with the extra sugar and nutmeg and bake for a further 10–15 minutes or until golden. Serve with the cream.