Baked rice pud
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Baked rice pud
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This rich, milky rice pudding is brought to you from Alastair Hendy's Home Cook
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Ingredients
Method
1. Stick the rice in a small shallow baking dish or tin - something around 1.5 litres - then pour over the milk and the evaporated milk, plop in the butter, stir in the sugar and then grate over some nutmeg. Bake on the middle shelf of a 150°C/ 300°F/ Gas 2 oven for 2-3 hours.2. Just forget about it for a while. Take the dog out or something. Once you return, it will have plumped up into the creamiest of rice puddings under a blotchy crust, and there'll be some lovely baking-smell magic in the air. Excellent nursery stuff.
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Latest Comment
Total disaster! checked on the pud with an hour to go as it smelt burnt. All liquid totally gone, top completely crusty! Looks like measurements are wrong. So disappointed!