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Old-fashioned Rice Pudding

 Old-fashioned Rice Pudding

  Serves 4

 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
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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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