Traditional Baked Rice Pudding

Name: Traditional Baked Rice Pudding
Ingredients: 4-5/8 ounces, weight (uncooked) Pudding Or Short-grain Rice; 2 ounces, weight Sugar (any Kind That Takes Your Fancy); 2 pints Full Fat Milk; 1 ounces, weight Unsalted Butter; 1 pinch Nutmeg (optional)

5 ingredients

3 steps

Ingredients

4-5/8 ounces, weight (uncooked) Pudding Or Short-grain Rice
2 ounces, weight Sugar (any Kind That Takes Your Fancy)
2 pints Full Fat Milk
1 ounces, weight Unsalted Butter
1 pinch Nutmeg (optional)

Directions

1

Preheat the oven to 135 C/ 275 F.
2

Put the rice and sugar in an oven-proof dish (one large enough to hold the milk) and mix together, then pour in the milk and stir gently to spread out the rice. Dot the butter over the surface of the milk and sprinkle over the nutmeg, if using.
3

Place carefully in the oven. Cook for 2 hours, or until the rice is cooked, and the pudding is thick and creamy, with a golden-brown skin. If the skin gets too dark too quickly, or you don't want a skin (though I think it is the best bit!), simply cover the dish with a piece of foil while it is cooking.