Traditional Rice Pudding
Instructions:
- Boiling the rice with a little water for 5 minutes reduces the cooking time.
- You can put it in the oven as raw, uncooked rice, but this will add an extra hour to the cooking time.
- 55g short-grain/pudding rice
- 1 tablespoon butter
- 1 x 410g can evaporated milk, made up to 580ml with water (you can also use 580ml ordinary whole milk)
- 75g golden caster sugar
- Grated nutmeg for the top
- Preheat the oven to 170 C/gas mark 3. Put the rice in a saucepan and add enough water just to cover it. Bring to the boil and cook for 5 minutes.
- Drain the rice well and put into an ovenproof dish. Add the butter and pour in the milk.
- Stir in the sugar and sprinkle with a little nutmeg.
- Bake in the preheated oven for 11â„2 hours, stirring at intervals to distribute the rice.
- Serve with your favourite preserve – or simply on its own.