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Method :
Wash the rice
and drain it well. Rub a little butter round the inside of a large
ovenproof dish. Put the rice in the dish and stir in the milk. Leave it
for 30 minutes. Set the oven to 160C, Mark 3. Add the caster sugar,
vanilla essence or cinnamon or nutmeg and salt to the rice and milk.
Stir well.
Put the
pudding in the centre of the oven and bake for 90-120 minutes. After 15
minutes and again after 30 minutes stir the pudding. The top should be
golden brown and the inside thick and creamy when the pudding is ready.
If it gets too dry during cooking, add a little more milk. Serve hot or
cold.
Serves 4
This is a
very good, hot pudding for cold winter days. Some people also like it
cold with cooked fruit. In Britain rice pudding is often remembered from
childhood - and the memories are not good ones! But if it is made with
good creamy milk and if it is cooked very slowly for a long time, rice
pudding is very delicious indeed.
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