100 g Carolina or similar rice
4 cups (1 litre) 1 3/4 pint milk
a pinch of salt
1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated), butter for greasing
75 g prepared shortcrust pastry
flour for rolling out
200 g jam or stewed fruit
4 cups (1 litre) 1 3/4 pint milk
a pinch of salt
1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated), butter for greasing
75 g prepared shortcrust pastry
flour for rolling out
200 g jam or stewed fruit
method
1. Wash the rice and simmer it in the milk, with the salt, for about 1 hour or until tender.
2. Add the fat and sugar. #
3. Butter the base of a 1.25 litre oven-to-table baking dish.
4. Roll out the pastry on a lightly floured surface and line the sides of the dish with it.
5. Spread a layer of rice on the bottom and cover with jam or fruit.
6. Repeat the layers until the dish is full, finishing with a layer of rice.
7. Bake in a moderate oven at 180°C, Gas 4, for 25-30 minutes.
8. Serve with any suitable sweet sauce.
2. Add the fat and sugar. #
3. Butter the base of a 1.25 litre oven-to-table baking dish.
4. Roll out the pastry on a lightly floured surface and line the sides of the dish with it.
5. Spread a layer of rice on the bottom and cover with jam or fruit.
6. Repeat the layers until the dish is full, finishing with a layer of rice.
7. Bake in a moderate oven at 180°C, Gas 4, for 25-30 minutes.
8. Serve with any suitable sweet sauce.
serving amount
serves 6 - 8
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