Creamed Rice Pudding

Method6 steps · about 2 hr 32 min

1. 1

   Step 1: Lightly grease an ovenproof shallow pudding dish with separate extra butter.

   Uses separate extra butter for lightly greasing pudding dish

2. 2

   Step 2: Measure the rice and sugar (25 g) and place in the dish with a few grates of nutmeg.

   Uses 40 g pudding rice · 25 g caster sugar · nutmeg

3. 3

   Step 3: Stir the milk into the prepared rice, sugar and nutmeg in the dish. Divide the measured tablespoon of butter (1 tbsp) into small pieces and dot over the surface.

   Uses 570 ml semi skimmed milk · 1 tbsp butter · 40 g pudding rice 25 g caster sugar few grates nutmeg

4. 4

   Step 4: Bake the prepared pudding in a preheated oven at 160°C conventional (320°F) or 140°C fan for 30 minutes. Open the oven and stir the partly cooked pudding.

   Bake pudding first · 30 minUses prepared rice mixture with 570 ml milk and 1 tbsp butter dotted on top

5. 5

   Step 5: Return the stirred pudding to the oven for about 2 hours, until the rice is tender and most liquid has reduced to a creamy texture.

   Return to oven · 120 minUses pudding baked 30 minutes then stirred

6. 6

   Step 6: Serve the finished rice pudding hot, warm or cold.

   Uses rice tender and liquid reduced to creamy texture after further 2 hours or endpoint