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This is the rice pudding of my youth. Love this recipe! Ingredients: ¼ cup (50g) butter ¼ cup (50g) brown sugar 1 cup (100g) Basmati rice 4 cups (1L) 3% milk Zest from ½ a lemon 1 Bay leaf ¼ tsp (1 mL) freshly grated nutmeg ¼ tsp (1 mL) cinnamon ½ vanilla pod, cut open lengthways 2/3 cup (150 mL) 30% cream 2 Tbsp (30 mL) Whisky Method: 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 #RicePudding Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. Subscribe to our channel: / legourmettv Website: http://www.legourmet.tv Twitter: / legourmettv FB: / legourmettv Insta: / legourmettv ~-~~-~~~-~~-~ Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! • Pasta With Bacon And Peas - Not Carbo... ~-~~-~~~-~~-~