- Preparation and cooking time
- Serves 4
- 100g pudding rice
- butter, for the dish
- 50g sugar
- 700ml semi-skimmed milk
- pinch of grated nutmeg or strip lemon zest
- 1 bay leaf, or strip lemon zest
- STEP 1
Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
- STEP 2
Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.