Spicy Orange Creamed Rice
|Pudding rice||1 Ounce (25 Gram)|
|Water||Pint (150 Milliliter)|
|Milk||1 Pint (300 Milliliter)|
|Soft brown sugar||1 Ounce (25 Gram)|
|Finely grated orange rind||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Butter||1 Ounce (15 Ounce)|
Place the rice in a saucepan with the water.
Bring to the boil, cover and simmer for 10 minutes.
Drain and place the rice in a 600 ml (1 pint) ovenproof dish.
Add the remaining ingredients.
Cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 1 1/2 to 2 hours, stirring twice during the first hour to incorporate the skin and increase the creaminess.