Rice Pudding - The Pastry Chef's Guide - Ravneet Gill - Another Pantry

Ingredients

• Put the butter into a large heavy-bottomed ovenproof pan (ideally one that has a lid). Melt the butter over a medium heat until slightly brown and smelling a bit nutty.
• Add the rice and sugar and stir to coat all the grains. Pour in the milk and the cream and stir. Add the vanilla and salt and stir again.
• Bring to a slow simmer and cook for 30 minutes, stirring occasionally, until the rice starts floating in the liquid.
• Meanwhile, preheat the oven to 110°C fan/130°C/gas mark 1.
• Cover the pan with a lid or foil and put this into the oven for 1 hour, uncovering and stirring every 20 minutes. Uncover completely and cook for a final 15 minutes.
• In a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine.
• When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined.
• Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate.
• When the custard is thick enough to coat the back of a spoon it’s ready.
• Pour the remaining custard into a bowl and leave to cool over an ice bath before storing in the fridge.