Old-fashioned Rice Pudding
|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|
|Pre-heat the oven to 150°C, gas mark 2|
|Need help with conversions?|
Equipment: You will need an ovenproof dish with a capacity of 1.4L, generously buttered
This recipe is adapted from Delia’s Complete How to Cook
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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Blackcurrants, raspberries or redcurrants can be used instead of gooseberries, but either way we just know you'll love this grown-up, prepare-ahead version of rice pudding!
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