Puddings Recipes - Rice Pudding Recipe

Ingredients

SERVES 4

• Sunflower oil (for greasing)

• 50g/2oz short-grain rice

• 50g/2oz granulated sugar

• 400ml/14fl oz evaporated milk

• 300ml/1/2pt milk

• Pinch of freshly ground nutmeg

• 25g/1oz butter

• Strawberry jam, to serve

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Method:

1. Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large ovenproof dish.

2. Sprinkle the rice and the sugar into the prepared dish and mix. Bring the evaporated milk to the boil in a small pan, stirring occasionally.

3. Stir both milks into the rice and mix well until the rice is coated thoroughly. Sprinkle the nutmeg over.

4. Cover the dish with aluminum foil and bake in the oven to 30 minutes. Remove the pudding from the oven and stir well, breaking up any lumps. Cover with the same tin foil.

5. Bake in the oven for a further 30 minutes. Remove from the oven and stir well again.

6. Dot the pudding with butter and bake for a further 45 to 60 minutes, until the rice is tender and the skin browned.

7. Divide the pudding into 4 individual serving bowls. Top with a large spoonful of jam and serve immediately.