Rice Pudding
There's nothing nicer than a lovingly made milk pudding made with creamy fresh milk.
Ingredients
Serves: 4
50 Gram Short-grain white or brown pudding rice or flaked rice (2 oz)
750 ml Milk (1 to 1 1/2 pints)
2 Tablespoon Sugar
15 Gram Butter (1/2 oz)
1/4 Teaspoon Ground cinnamon, mixed spice or nutmeg
Method
Pre-heat oven to 170 °C / 325 °F / Gas 3.
Put the rice in a buttered 1.1 litre (2 pint) oven-proof dish. Pour in 600 ml (1 pint) milk. If using brown rice, add in extra 300 ml (1/2 pint) of milk. Add the sugar and butter. Sprinkle the top with cinnamon, mixed spice or nutmeg.
Bake for 2-2 1/2 hours (brown rice for an extra 30 minutes). Stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust.
Serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt.
For more recipes like this visit the Great British Kitchen website