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!
