Creamy Rice Pudding

9 This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin. Don't forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges...

 

Serves 4-6
Preparation time.  -  about 5 minutes
Cooking time  2 hrs

 

Ingredients
150g pudding rice
410g can evaporated milk
150ml single cream (crème liquide)
950ml semi skimmed milk(approx)
75g Golden granulated sugar
ground nutmeg(1 whole clove ground)
a knob of butter

You will also need a round ovenproof dish and lid, with a diameter of about 8 inches (20 cm) and 4 inches (10 cm) deep, lightly buttered.

Method

• Pre-heat the oven to gas mark 2, 300°F (150°C).
• Mix milk, evaporated milk and cream (1 can evap, 250ml crème liquide, make upto 1 1/2 litres with semi skimmed milk.)
• For American measures use a can of Evaporated milk, refill the can with 2% milk and add that then add 3fl ozs single cream and if necessary, make up  to 1 1/2 quarts with more milk
• Put the milk, rice and sugar in the dish to soak…. Preferably overnight, but you can skip the overnight soak.
• Give all the ingredients a good stir.
• Cover the surface with ground nutmeg…then cover with nutmeg again…then cover with nutmeg again… Lots of nutmeg..  (equivalent to one whole clove of nutmeg if you’re grinding)  You'll have guessed that I like LOTS of nutmeg, but the amount can be adjusted to your taste.
• Dot bits of butter on the surface
• cover with lid and put the dish in the centre of a preheated (150C)oven.
• Stir again after 30 minutes cooking
• Stir a further time after a further 30 minutes cooking. Add an extra covering of nutmeg to flavour the skin
• Cook for further 60 minutes (2 hours total cooking time)

Enjoy the dish……