75 g (3 oz) pudding (short-grain) rice
900 ml (1 1/2 pints) milk
1 bay leaf
75 g (3 oz) caster sugar
a dash of freshly grated nutmeg
knob of butter
900 ml (1 1/2 pints) milk
1 bay leaf
75 g (3 oz) caster sugar
a dash of freshly grated nutmeg
knob of butter
method
1. Grease a 1.4 litre (2 1/2 pint) shallow ovenproof pie dish and put the first four ingredients into it. Add a little grated nutmeg and stir gently to mix.
2. Dot the surface of the pudding with the butter.
3. Stand the dish on a baking sheet and bake at 170°C (325°F) mark 3 for about 2 1/2 hours, or until most of the milk has been absorbed and a brown skin has formed on top of the pudding.
2. Dot the surface of the pudding with the butter.
3. Stand the dish on a baking sheet and bake at 170°C (325°F) mark 3 for about 2 1/2 hours, or until most of the milk has been absorbed and a brown skin has formed on top of the pudding.
serving amount
serves 4
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