Rice pud 

Ingredients

600ml milk

40g pudding rice

25g sugar

1 or 2 drops vanilla essence

15g butter

2 to 3 tbsp cream

 

(These quantities will make 2 generous portions.)

 

Method

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!)

 

 

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