Rice Pudding

A real winter treat after a bracing walk and a good lunch. Be sure to include some of the nutmeg encrusted skin with each serving. Best hot but not at all bad eaten cold.

Method

Pre-heat the oven to Gas 2, 150 centigrade. Take a 25cm diameter, 5cm deep oven proof dish and grease it well with butter. Pour in the pudding rice and sugar. Mix the whole milk and evaporated milk together in a jug and pour over the rice. Gently stir to ensure that everything is well mixed. Grate the whole nutmeg evenly over the surface, don't be shy it needs all of it. Cut the cold butter into small cubes and dot around on the surface.

Place the dish on the centre shelf of the oven and cook for 30 minutes. After this carefully pull the dish out from the oven (pulling the shelf partly out) and stir well. Return to the oven for a further 30 minutes. Stir one more time and then leave for a final hour to thicken and for the brown skin to form. Great served on its own or with a generous blob of jam.