Ingredients
- 3 tablespoonfuls of Short Grain Pudding Rice
- 2 tablespoonfuls of Sugar
- 1 pint (568 ml) of full cream Milk, Jersey Milk or sterilised Milk
- End of a teaspoon of Butter
- Ground Nutmeg
Method
- Lightly butter a medium Pyrex dish (1½ pint)
- Thoroughly wash the rice
- Place evenly around the bottom of the dish
- Add the sugar
- Pour on the milk and gently stir
- Lightly sprinkle the nutmeg on top
- Place into oven Gas Mark 2 - 150°C - 300°F for 2 to 2½ hours (check with the end of a spoon, when the pudding is cooked it should be thick and creamy under the rice pudding skin)
