Old-fashioned Rice Pudding
This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin. Don't forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.
|4 oz (110 g) pudding rice|
|14½ oz (410 g) evaporated milk|
|1 pint (570 ml) whole milk|
|1½ oz (40 g) golden granulated or caster sugar|
|1 whole nutmeg|
|1 oz (25 g) butter|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Need help with conversions?|
You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, lightly buttered.
This recipe is taken from How to Cook Book One and has also appeared in Sainsbury's Magazine (Dairy Collection).
This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid 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 and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. 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!
This is wonderful served warm with Plums in Marsala, see below.
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