40g pudding rice
1 or 2 drops vanilla essence
2 to 3 tbsp cream
(These quantities will make 2 generous portions.)
Heat the oven to 150°C
Generously butter a 900ml baking dish
Heat milk to boiling point in a saucepan
Whilst milk is heating, sprinkle rice over buttered base of dish
Add the sugar, vanilla and cubed butter
When the milk is hot, pour over and mix well
Place below centre in oven and bake for about 2 hours
KEY POINT – stir the pudding every 15 mins during the first hour (ie 3 times) to mix in any skin that has formed.
After 1 hour, stir in the cream and leave undisturbed until baked.
I suppose you can grate over some nutmeg if you insist (it seems a very traditional addition) – personally, I’d rather you didn’t!
Some stir in jam once cooked. I have taken to stirring in a handful of raisins, sultanas or mixed fruit, as it goes into the oven.
(I have made this and can personally certify it is delicious!)