This is the rice pudding of my youth. Love this recipe!Ingredients:¼ cup (50g) butter¼ cup (50g) brown sugar1 cup (100g) Basmati rice4 cups (1L) 3% milkZest from ½ a lemon1 Bay leaf¼ tsp (1 mL) freshly grated nutmeg¼ tsp (1 mL) cinnamon½ vanilla pod, cut open lengthways 2/3 cup (150 mL) 30% cream2 Tbsp (30 mL) WhiskyMethod:Pre-heat the oven to 275ºF (140ºC). Place the butter in a shallow ovenproof pan over a medium low heat, and when melted add the sugar. Stir and cook for a few minutes, then pour in the rice. Stir to coat, and cook until the rice has swelled slightly, stirring occasionally. Add the milk and stir well to dislodge any clumps of rice and sugar from the bottom of the pan.Stir in the remaining ingredients, and bring to a low simmer.Bake the pudding in the oven for about 2 hours, until it has set, but is still slightly jiggly; check on it regularly. Serve warm. #CookingWithStaub #LeGourmetTV #RicePuddingLe Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettv-~-~~-~~~-~~-~-Please watch: "
