Rice Pudding

by Nathan Green
Rex Bar & Grill, Hong Kong

50g Butter
90g Risotto Rice
60g Sugar
500ml Full Fat Milk
75ml Whipping Cream
1/2 Vanilla Pod

In a cast iron baking dish melt your butter, add the rice and sweat for 2 minutes on a gentle heat, add the vanilla and sugar and sweat till the sugar starts to dissolve

Add the milk and cream and bring to the boil

Move the dish to an oven preheated to 130c and place it on a rack, using a folk gently move the rice around to get and even layer, shut the door of the oven and cook for 1 1/2 hours.

Check the rice pudding by giving it a gentle wobble so not to disturb the skin

Once cooked remove from the oven and allow to rest for 30 minutes before serving