"If you were also put off by that dazzlingly white, school dinner gloop, fear not, this is a much more luxuriant baked dessert, gently spiced and finished with sweet wine and cream. It can be enjoyed warm or cool, on its own or with a spoonful of jarred fruit or some vivid pink spring rhubarb. Prep 5 min Cook 2 hr 10 min Serves 4"
"Melt the butter and sugar Put the butter (or dairy-free alternative) in a medium saucepan on a gentle heat and add the sugar (this isn't a very sweet rice pudding, because I like to serve it with fruit or jam, but feel free to increase the amount, or swap in white sugar, or four tablespoons of honey, golden syrup or another sweetener, if you prefer). Stir to dissolve."
A rich baked rice pudding uses pudding rice, butter, light brown sugar and a litre of milk, seasoned with lemon, nutmeg, cinnamon, bay leaf and vanilla. The rice is coated in melted butter and sugar, milk is added once the rice turns semi-translucent, and the mixture is baked slowly at a low oven temperature until set. The pudding can include a splash of sweet fortified wine and is finished with double cream. The recipe serves four, takes about five minutes prep and just over two hours cooking, and can be served with jarred fruit or spring rhubarb.
Read at www.theguardian.com
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