Old-fashioned rice pudding

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

Old-fashioned rice pudding

Servings:	Serves 4
Calories per serving:	233
Ready in:	1 hour 35 minutes
Prep. time:	5 minutes
Cook time:	1 hour 30 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Thick-skinned 3.5/5 Not for me. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

Mise en place

• Preheat 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

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