Ingredients
- 4 oz (110 g) pudding rice
- 14½ oz (410 g) evaporated milk
- 1 pint (570 ml) whole milk
- 1½ oz (40 g) golden granulated or caster sugar
- 1 whole nutmeg
- 1 oz (25 g) butter
Directions
- Pre-heat the oven to gas mark 2, 300°F (150°C). You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, lightly buttered. This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid 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 center shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir.
- Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring.
- 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!