Classic baked vanilla rice pudding
1 vanilla bean, split in half lengthways
2 tbsp short-grain rice
2 cups milk
2 tbsp sugar
Grated nutmeg
1. Heat oven to 120°C. Split the vanilla bean in half lengthways and scrape out the seeds with the tip of a knife.
2. Wash the rice and place in a ceramic baking dish along with the milk, sugar, vanilla bean and scraped seeds. Stir to combine.
3. Grate nutmeg over the top and bake long and slow for 2 hours. Serve hot or warm.
Tip: Packet instructions will often specify the best use for each type of rice. For instance, short-grain rice is needed to make sushi or English rice pudding, while perfumed Basmati or Thai jasmine rice are best with Asian-inspired dishes. There’s also a specialised rice type for making Spanish rice dishes, like paella.
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