DELIA SMITH'S RICE PUDDING

 INGREDIENTS

Pudding rice measured to the 175ml level in a glass measuring jug

410g evaporated milk 

850ml whole milk

40g golden granulated sugar

1 whole nutmeg

25g butter

 

 METHOD

 Pre-heat the oven to 150°C, gas mark 2

This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.

Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf for 2¼ hours. After the pudding has had 45 minutes slide the shelf out and give everything a good stir.

At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!