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.
You can now watch how to make Old-Fashioned Rice Pudding in our Cookery School Term Perfect Rice and Pasta - 'Medium and Short-grain Rice' - video lesson below.
This recipe is from Delia's Complete How to Cook. Serves 4
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!
Pre-heat the oven to 150°C, gas mark 2
Using a fan-assisted oven? Click here