Sunday 20 February 2011

Rice pudding

150g pudding rice
75g white sugar
1L milk
50g butter
½ teaspoon ground nutmeg
500ml double cream

Pre-heat the oven to 140C.
Place a large casserole (with a tight-fitting lid) on the hob, over a medium heat. Add the rice, sugar, milk, butter and nutmeg. Bring gently to the boil, stirring occasionally. Put on the lid (sealing it with a double layer of foil, if it’s loose) and transfer to the oven for 2 hours.
Check after 1½ hours. The pudding should still be quite runny. Add more milk, if necessary. Don’t stir it if you want a good skin.
10 minutes before time, remove the lid (and foil) and add the cream. Again, don’t stir it if you want a skin. Return to the oven for the last 10 minutes.

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