Classic Rice Pud

Huey

Melted butter
150 gm short grain rice, washed & drained
1 L milk
4 eggs
40 gm soft brown sugar
Seeds of 1-2 vanilla beans
Melted apricot jam

Preheat oven 160°C. Brush an ovenproof dish with butter and add rice. Then whisk up milk, eggs, sugar and vanilla until well combined. Pour over the rice and cook in the oven for about 1½ hours until thick and a golden brown crust has formed on top, stirring after 45 mins. Remove and set aside for 10 mins, before serving brushed with melted apricot jam.