This is a traditional rice pudding, it is quick and easy to make and goes well with a spoonful of jam. There are other varieties of rice pudding, but this one is an old favourite that my mother used to make.
Preparation time 5 minutes
Cooking 1- 11/2 hours
Oven temperature Gas mark 2 (300F 150C)
- 4oz (110g) short grain rice
- 1 1/2 oz (40g) sugar
- 1 pint (500ml) milk
- 1 large tin of evaporated milk
- 1 oz (25g) butter
- 1 whole nutmeg
Wash the rice and put it in a pie dish with the sugar. Mix the evaporated milk and milk together and pour over the rice. Grate the nutmeg over the surface and dot with pieces butter. Put it in the oven and bake for 30 minutes, stir and continue to cook for another hour without stirring. Serve hot with a spoonful of jam.