0.0/5 rating (0 votes)

Rice Pudding

Ingredients:

100g short grain/pudding rice

50g caster sugar

700ml semi-skimmed milk

freshly grated nutmeg

(1 bay leaf, or strip lemon zest for a different flavour)

Heat oven to 130C/Gas 2.

Butter an 850ml heatproof ovenproof dish.

Pour the rice and sugar into the dish and stir in the milk.

Sprinkle the freshly grated nutmeg over and top.
(Add lemon zest or bay leaf into the milk if using)

Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.