Rice Pudding

(Delia Smith)

 

Ingredients :

6floz (175ml) pudding rice

14 1/2oz (410g) evaporated milk (large can)

1 pint (570ml) whole milk

1 1/2oz (40g) golden caster sugar

1 whole nutmeg

1oz (25g) butter

 

Round ovenproof dish - diameter 9 inches (23cm) - depth 2 inches (5cm), lightly buttered

 

Preheat oven to Gas 2 / 300F / 150C.

 

Mix the evap and whole milk together in a jug. Place the rice and sugar in the dish, pour in the liquid and give it a good stir. Grate the nutmeg all over the surface (it may seem like a lot but it needs it), then finally dot the butter over the top in little flecks.

 

Next, pop the dish into the oven on the centre shelf for 30 minutes. Slide the shelf out and give everything a good stir. Repeat the stirring after another 30 minutes then pop the dish back in the oven to cook for another hour, this time without stirring.

 

Should come out lovely and delicious!

Done