Method
Ingredients
Ingredients
- 55g Tilda Arborio Risotto Rice
- 2 tbsp white granulated sugar
- 1 pint whole milk
- 25g butter
- A pinch of nutmeg
- 142ml double cream
Jam
- 1lb strawberries
- 1 tbsp lemon juice
- 1 lb white granulated sugar
- 25g butter
Method
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Mix together the Tilda Arborio rice, sugar, milk, butter, and nutmeg in a pan and boil until the mixture becomes thick.
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Add in the cream and stir until the liquid has all absorbed.
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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.
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Boil the strawberries and lemon juice in a pan for 20-30 minutes.
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Add in the sugar and stir until it dissolves.
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Add the butter to the pan, stir and boil for a further 20 minutes.
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Remove the skin layer from the top of the jam and allow to cool and set in a jam jar.
