Rice pudding
Ingredients
7
Steps
7
Serves
4
Cook Time
120-125 Min
Ingredients
Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large ovenproof dish.
Sprinkle the rice and the sugar into the dish, and mix together.
Bring the evaporated milk to the boil in a small pan, stirring occasionally. Stir the evaporated and fresh milk into the rice, and mix well until the rice is coated thoroughly.
Sprinkle over the nutmeg, cover with foil and bake in the oven for 30 minutes.
Remove the pudding from the oven and stir well, breaking up any lumps. Cover with the same foil. Bake in the oven for a further 30 minutes.
Remove from the oven and stir well again. Dot the pudding with butter and bake for a further 45–60 minutes until the rice is tender and a brown skin has formed on top.
Divide the pudding into four individual serving bowls. Top each one with a large spoonful of jam, and serve immediately.