Rice Puddings Recipe
Ingredients
| 60 g/2 oz short-grain pudding rice | ||
| Butter | 2 Teaspoon | |
| 30 g/1 oz sugar | ||
| 600 ml/1 pint creamy milk | ||
| Nutmeg | 1/2 Teaspoon | |
Directions
If you are short of time, put the rice into 600ml/1 pint of cold water, bring it up to the boil, drain and use.
Use the butter to grease a 600 ml/1 pint ovenproof dish.
Put the rice in the bottom, sprinkle with sugar, then pour in the milk.
Sprinkle the top with nutmeg.
For best results allow the pudding to stand for at least 2 hours before cooking.
Bake at the bottom of a low oven, 150°C/300°F/Gas Mark 2, for 2-2 1/2 hours.
Use the butter to grease a 600 ml/1 pint ovenproof dish.
Put the rice in the bottom, sprinkle with sugar, then pour in the milk.
Sprinkle the top with nutmeg.
For best results allow the pudding to stand for at least 2 hours before cooking.
Bake at the bottom of a low oven, 150°C/300°F/Gas Mark 2, for 2-2 1/2 hours.
Chef
