2 oz (50 g) pudding rice
568 ml (1 pint) milk
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 strip of lemon rind
grated nutmeg
1 tbls (15 g) 1/2 oz butter
568 ml (1 pint) milk
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 strip of lemon rind
grated nutmeg
1 tbls (15 g) 1/2 oz butter
method
1. Wash the rice and drain well. Put into a 3/4 litre (1 1/2 pint) buttered ovenproof dish and stir in the milk.
2. Leave the rice to soak and soften for 30 minutes. Add the sugar and lemon rind and stir well. Sprinkle with grated nutmeg and dot with butter.
3. Bake in the oven at 150°C (300 °F) mark 2 for 2 - 2 1/2 hours. Stir it after about 30 minutes.
2. Leave the rice to soak and soften for 30 minutes. Add the sugar and lemon rind and stir well. Sprinkle with grated nutmeg and dot with butter.
3. Bake in the oven at 150°C (300 °F) mark 2 for 2 - 2 1/2 hours. Stir it after about 30 minutes.
serving amount
serves 4
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