James Barber's Baked Rice Pudding

 

My favourite Rice Pudding is one that I was served at Heatherton House, a girl's school I attended when our family lived in England in the 1970's. Normally, school food is abysmal, and some of the food combinations at Heatherton House were rather odd, but they did do a few things really well. One being their Rice Pudding, which they baked until it achieved a wonderful golden film on top. The rice was plump and perfect, and the result was rich, buttery, sweet and oh so creamy. I have tried many recipes over the years trying to reproduce the magical pudding that I recalled from my youth, and finally found it with James Barber, The Urban Peasant, who was one of Canada's first home grown and beloved TV Chefs. Sadly he died in 2007, but his recipes and spirit live on. Thank you James.

"Cooking is the simplest way of saying I love you."

- JAMES BARBER 1923-2007 -

James Barber's Baked Rice Pudding

Serves 4

Recipe courtesy of James Barber

2/3 cup Arborio Rice

2 cups whole milk, or cream

6 tbsp white sugar

6 tbsp butter

Zest of 2 lemons

1 tsp cinamon

1 tbsp vanilla

Preheat oven to 250°. Mix the rice, milk (or cream), sugar, butter, vanilla and lemon together in a bowl and then pour mixture into a greased 2-quart baking dish. Bake for 2 hours, until golden brown on top. Sprinkle with some cinnamon and serve piping hot!