Baked Rice Pudding
|Pudding rice||2 Ounce|
|Caster sugar||1 Ounce|
|Lemon peel strip||1|
|Grated nutmeg||1 Pinch|
Wash the rice and drain well.
Put into a 1 1/2 pint (900 ml) buttered oven proof dish and stir in the milk.
Leave for about 30 minutes for the rice to soften.
Add the sugar and lemon peel and stir well.
Sprinkle the top with nutmeg and dot with butter.
Bake in the centre of a cool oven, 300°F, 150°C, gas no. 2 for 2 to 2 1/2 hours.
The skin may be stirred in two or three times during the first hour of cooking to increase the creaminess.
To make a richer rice pudding: Remove the pudding from the oven after 1 1/2 or 2 hours and cool for 10 minutes, then stir in a well beaten egg and return to the oven and bake for a further 1/2 to 1 hour.