INGREDIENTS
55g Tilda Arborio Rice
2 tbsp white granulated sugar
1 pint whole milk
25g butter
Pinch of nutmeg
142ml double cream
Jam:
1lb strawberries
1 tbsp lemon juice
1 lb white granulated sugar
25g butter
Method
1. Mix together the Tilda Arborio rice, sugar, milk, butter, and nutmeg in a pan and boil until
the mixture becomes thick.
2. Add in the cream and stir until the liquid has all absorbed.
3. Serve the rice pudding hot from the pan, or to form a skin on top of your pudding, bake in
the oven for approx. 20 minutes.
Jam:
1. Boil the strawberries and lemon juice in a pan for 20-30 minutes.
2. Add in the sugar and stir until it dissolves.
3. Add the butter to the pan, stir and boil for a further 20 minutes.
4. Remove the skin layer from the top of the jam and allow to cool and set in a jam jar.
Serving Suggestion:
Serve your rice pudding with the jam in a ramekin on the side.
Serves: 6-8
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