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.