My Version Of Cara's Version Of Evelyn Rose's Rice Pudding

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English rice pudding is usually much creamier than american rice pudding. The original recipe belongs to evelyn rose from her latest book, my friend cara did a few personal alterations and of course, i couldn't leave well enough alone. Prep time includes just letting the rice soak in the cream.

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Steps

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Wash the rice in cold water and drain well.

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Use half the butter to grease a 4 cup pudding dish.

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Put the cream , salt and the rice in the dish and leave for one hour to soften.

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Preheat the oven to 300 degrees f.

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Stir the sugar into the rice and add the remaining butter cut into tiny pieces.

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Stir in the vanilla.

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Scatter with nutmeg.

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Bake for at least 2 hours , stirring occasionally for the first hour and then leave to allow a golden brown topping to form.

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Ingredients

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short-grain rice, butter, light cream, salt, brown sugar, vanilla extract, ground nutmeg