Old Fashioned Rice Pudding
A creamy rice pudding is one of the greatest treats on a chilly autumn day and costs very little to make.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
Ingredients
100g (3 1⁄2oz) pearl rice (short-grain rice)
50g (2oz) sugar
small knob of butter
1. 2 litres (2 pints) milk
1 x 1. 2 litre (2 pint) capacity pie dish (it’s important to have the correct size dish)
Method
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over.
Bake for 1 – 1 1⁄2 hours. The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy.
Time it so that it’s ready just in time for pudding. If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered.
Serve with brown sugar and softly whipped cream.
