Old-fashioned rice pudding

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You either love or loathe this; it's the original, thick skinned, spicy flavoured, creamy rice pudding.

Ingredients

• 110 g (4 oz) short-grain rice (pudding rice)
• 568 ml (1 pint) full-fat milk
• 1 large tin of evaporated milk - 410g (14.5 oz)
• 40 g (1.5 oz) sugar, jaggery or honey
• 1 whole nutmeg, grated
• 25 g 91 oz) butter

Mise en place

• Pre-heat the oven to 150° C (300 °F - gas 2)

Method

1. Evenly distribute the rice and sugar in a suitable oven-proof serving dish
2. Mix the evaporated milk and the milk together and pour over the rice
3. Grate the nutmeg over the surface and dot with shavings of butter
4. Place in the oven for 30 minutes
5. After 30 minutes, remove and stir well
6. Cook for a further hour without stirring

Serving suggestions

Serve hot with spoonfuls of strawberry jam