Most people who think they hate rice pudding were put off by the
stuff they had at school, but it’s worth giving this one more try
because apart from being cheap and good for children it’s really
quite nice; and perfect for those times you’ve already got the oven
on a low heat for a few hours to cook a pot roast, or something
else which takes as long.
You can make rice pudding with plain milk but I prefer it made
with part fresh milk and a tin of evaporated milk, which gives it a
bit more sweetness and a creamier texture. (Use any size tin you
like and top up with the ordinary milk.)
4 oz (100 g) short-grain pudding rice
1 tin of evaporated milk
2–3 tablespoons sugar
Nutmeg
Milk
Butter
Method
1. Grease a shallow ovenproof dish with a little butter.
2. Pour the evaporated milk into a large measuring jug and make
up to the 2 pint (1 litre) mark with plain milk.
3. Mix the rice and sugar with the milk mixture in the ovenproof
dish, sprinkle with nutmeg and bake at the bottom of a low
oven, Gas Mark 2 (150–160ºC) for 2–3 hours or until the rice
is creamy and the top of the pudding is slightly golden.
4. Serve on its own, with jam, or with stewed fruit or bananas and
a little more evaporated milk or single cream.
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