Ingredients
Equipment:
Method
- Preheat the oven to 150°C, (130°C fan ), Gas Mark 2.
- Sit the dish on a baking tray. Place the rice and sugar into the dish and pour over the milks and vanilla, stir together and then top with the grated nutmeg.
- Finally top with small blobs of butter and carefully transfer to the oven on the middle shelf for 2 ¼ hours. Stir the pudding after about 45 minutes.
- We love the skin on the top but if you prefer you can cover with foil to prevent this. Did you know you can also put your rice pudding in a slow cooker – cook on HIGH for 3 ½ hours.
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