Old-fashioned Rice Pudding
This recipe is adapted from Delia’s Complete How to Cook
| Pudding rice measured to the 175ml level in a glass measuring jug|
| 410g evaporated milk|
| 850ml whole milk|
| 40g golden granulated sugar|
| 1 whole nutmeg|
| 25g butter|
| Pre-heat the oven to 150°C, gas mark 2|
Equipment: You will need an ovenproof dish with a capacity of 1.4L, generously buttered
This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks.
Next just carefully pop the dish in the oven on the centre shelf for 2 ¼ hours.
After the pudding has had 45 minutes slide the shelf out and give everything a good stir.
At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!
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