Ingredients
- 100 g pudding rice
- 50 g sugar
- 700 ml semi-skimmed milk
- pinch grated nutmeg
- 1 bay leaf, or strip lemon zest
Directions
- Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well.
- Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk.
- Sprinkle the nutmeg over and top with the bay leaf or lemon zest.
- Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken. Kcalories 214.