- 4 cups whole milk
- 180 g sugar
- 50 g unsalted butter
- 100 ml whipped cream
- 100 g rice
- 45 g cornstarch
- 45 ml whole milk
Directions:
1) Preheat the oven to 240 °C
2) Add the whole milk, butter and rice into a pot. Cook on low heat stirring frequently until the rice is soft
3) Add the sugar and stir
4) Dissolve the cornstarch in 45 ml of milk. Add this to the pot slowly while whisking. Continue stirring until the pudding thickens
5) Remove from heat and pour into heat proof serving cups
6) Bake the pudding cups until the tops are nicely browned
7) Set aside until cold and refrigrate for several hours. Sprinkle some crushed nuts on top and serve
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