Ingredients
230g short grain pudding rice
Milk mixture:
1 large can evaporated milk plus 500ml full fat milk (makes 750ml)
120g caster sugar
50g butter
Pinch of nutmeg
Method
Grease a 2-litre baking dish
Add the rice, sugar and milk and stir together
Sprinkle over the nutmeg
Bake in a pre-heated oven 160C/140C fan/gas 3 for 90 minutes to two hours until the rice has absorbed the milk and is soft and a skin has formed on the pudding.
If it comes out of the oven a bit stiff, loosen with a little cold milk or evaporated milk.
Recipe kindly provided by Mr S Metcalfe
Author: Ros
Author of What's On and Life In The Kitchen!