While dishes are focussed on warmth, comfort and wholesomeness in the early part of the new year, try raw milk in rice pudding, which is very, very creamy and satisfying. Use it also for the smooth white sauces that accompany fish, rarebit and cheesy cauliflower, for the perfect porridge, and for rich, milky coffees.
1.2 litres (2 pints) Low Sizergh raw milk
140g (5oz) pudding rice
110g (4oz) caster sugar
Knob of Carron Lodge butter
Ground nutmeg (for sprinkling)
Preheat the oven to 140℃. Butter a large ovenproof dish.
Bring the raw milk to a simmer in a saucepan. Stir in the pudding rice and caster sugar. Pour the mixture into the ovenproof dish. Top with the knob of butter and sprinkle with nutmeg to taste.
Bake in the preheated oven for 1 1/2 to 2 hours. Stir the pudding halfway through baking.