Rice pudding is probably the simplest pudding in The SuperJam Cookbook; it doesn’t take many ingredients and you probably have them all in your cupboard and fridge right now. It is deﬁnitely a classic and a great comfort food; you’ll love it with a big dollop of your homemade jam!
1 litre whole milk
200g short-grain rice
1 teaspoon vanilla extract or 1 vanilla pod
½ teaspoon grated nutmeg
200g jam of your choice
Step 1: Put the milk and rice into a pan over
a low heat and simmer for about 25 minutes,
until the rice is cooked. Make sure you stir
the mixture regularly, so that the rice doesn’t
stick to the bottom of the pan.
Step 2: Add the sugar, vanilla, raisins and
nutmeg and cook for another 10 minutes,
until the mixture is nice and thick.
Step 3: Remove the vanilla pod, if using, and
pour the mixture into serving bowls – you can
eat it hot or cold. Serve with a generous blob
of whatever jam you like.