Mexican Rice Pudding
|Carolina rice||50 Gram, washed and drained (3 Cup)|
|Vanilla extract||1⁄4 Teaspoon|
|Milk||250 Milliliter (1 Cup)|
|Cream||250 Milliliter (1 Cup)|
|Butter||2 Tablespoon, cut into small pieces|
|Grated nutmeg||1⁄4 Teaspoon|
Preheat the oven to 300°F (150°C).
Put the rice into a greased baking dish with the sugar, vanilla extract, milk, cream and the butter.
Put into the oven for 25 minutes.
Stir well, sprinkle with nutmeg and cook for 2 hours more, or until well browned on the outside and creamy inside.
Serve hot or cold.