Rice Pudding
Ingredients:
- 65g (2½oz) round pudding rice
- 1.2 litres (2 pints) creamy and full-fat milk
- 25g (1oz) unsalted butter cut into small pieces
- 50g (2oz) caster sugar
- pinch of ground nutmeg
- strawberry, raspberry or blackcurrant jam for dolloping
Preparation:
- Preheat the oven to 140C (275F), Gas Mark 1.
- Put the rice into a shallow pie dish, pour over half the milk and stir in the butter and sugar. Bake for 1 hour.
- Stir in the remaining milk and continue to cook for another hour. Stir again. Sprinkle with nutmeg and cook for a further hour.
- Serve or dollop the surface with jam of choice.
Visited 23 times, 1 visit(s) today
Leave a Reply