You are here

Rice Pudding

Diet.Chef's picture
Ingredients
  Pudding rice 2 1⁄2 Ounce
  Granulated sugar 2 Ounce
  Light evaporated milk 410 Gram (1 Can)
  Semi skimmed milk 1⁄2 Pint (300 Milliliter)
  Freshly grated nutmeg 1 Pinch
  Half fat butter 1 Ounce (25 Gram)
Directions

1. Preheat the oven to 150°C/ 300°F/Gas Mark 2. Lightly oil a large ovenproof dish.
2. Sprinkle the rice and the sugar into the dish and mix.
3. Bring the evaporated milk and milk to the boil in a small pan, stirring occasionally.
4. Stir the milks into the rice and mix well until the rice is coated thoroughly.
5. Sprinkle over the nutmeg, cover with tinfoil and bake in the preheated oven for 30 minutes.
6. Remove the pudding from the oven and stir well, breaking up any lumps.
7. Cover with the same tinfoil. Bake in the preheated oven for a further 30 minutes. Remove from the oven and stir well again.
8. Dot the pudding with butter and bake for a further 45-60 minutes, until the rice is tender and the skin is browned.
9. Divide the pudding into 4 individual serving bowls. Add a light dusting of ground nutmeg and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
4.31875
Average: 4.3 (16 votes)