|Short grain pudding rice||2 Ounce (60 Grams)|
|Sugar||1 Ounce (30 Grams)|
|Creamy milk||1 Pint (600 Milliliter)|
If you are short of time, put the rice into 600ml/1 pint of cold water, bring it up to the boil, drain and use.
Use the butter to grease a 600 ml/1 pint ovenproof dish.
Put the rice in the bottom, sprinkle with sugar, then pour in the milk.
Sprinkle the top with nutmeg.
For best results allow the pudding to stand for at least 2 hours before cooking.
Bake at the bottom of a low oven, 150°C/300°F/Gas Mark 2, for 2-2 1/2 hours.
Calories 171 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 17.4 mg5.8%
Sodium 48.5 mg2%
Total Carbohydrates 25 g8.3%
Dietary Fiber 0.53 g2.1%
Sugars 13.6 g
Protein 5 g9.7%
Vitamin A 3.7% Vitamin C 0.03%
Calcium 13.8% Iron 3.6%
*Based on a 2000 Calorie diet