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    Nigella Lawson's Muscat Rice Pudding

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    Nigella Lawson's Muscat Rice Pudding

    "I am not suggesting that the basic, plain version of rice pudding is in any way deficient," says Nigella, "but this muskily ambrosial version is mellow heaven. Perfect dinner-party comfort food."

    • Preparation time: 15 minutes
    • Cooking time: 1½-2 hours, plus standing
    • Total time: 2 hours 15 minutes to 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Serves: 6 - 8


    • 500ml whole milk
    • 500ml double cream
    • 50g unsalted butter
    • 150g pudding or arborio rice
    • 250ml muscat wine
    • 50g caster sugar
    • Pinch of salt
    • Fresh nutmeg to grate


    1. Preheat the oven to 150°C/gas mark 2.
    2. Combine the milk and cream. In a 1.5-litre, hob-proof casserole dish, melt the butter over a medium-low heat, add the rice and stir well to coat, then add the muscat. Stir well and let the syrupy liquid bubble away for a couple of minutes. Then pour in the milk and cream and add the sugar and salt, stirring as you do so. Bring it back to a gentle bubble, stir well again and grate over some fresh nutmeg.
    3. Put in the oven and cook for 2 hours, stirring after the first 30 minutes. Check the dish after 1½ hours - the depth of the dish and the nature of your oven may make a significant difference. The rice should have absorbed the liquid, but still be voluptuously creamy. Remove and cool for at least half an hour before eating.

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