28 fl.oz semi-skimmed or whole milk or(1/2 semi-skimmed milk and 1/2 dried milk powder made up to required quantity)
4 ozs. sugar - depending how sweet you like puds
3 - 4ozs. short grain - pudding rice
knob of butter (or low fat spread .... the cookable sort)
few pinches of nutmeg - if liked
Place all ingredients in a saucepan and gently bring to the boil, stirring.
(This just makes the baking time slightly shorter.)
Continue watching and stirring for a few minutes, until sugar has dissolved, plus a few minutes longer, then transfer to a buttered ovenproof dish.
Bake at around 190 C - you may need to lower the heat a little as it cooks, so it doesn't burn.
Every so often, give it a stir - (to stir in the skin formed), and cook till almost all the liquid has been soaked into the rice, but is still 'moveable' and creamy.
The rice should be cooked soft and the mixture very creamy. As it cools it becomes thicker.
Let it cool or ........... eat straight away (carefully!) with a dollop of lovely home-made jam or even bought shop jam! Delicious either way, and can be eaten hot or cold.
When cold, you can probably slice it!
If you dont want to pre-boil the rice, as above, you can just put the all the ingredients into a buttered, baking dish and cook till done. The rice should be nice, soft and cooked, and there should be some liquid left. This does tend to get soaked into the rice, as it's left to cool. You could add some cold milk to the cooled rice and re-heat in the micro.
I hope my daughter doesn't notice this recipe - she hates rice pudding ..... but my son-in-law loves it!
1 dessertsp. round (short grain) rice
1 cup of milk
3 tsps. sugar
Place in buttered ovenproof dish, covered, and cook in oven - approx. 1.1/2 hrs. at 150 C.
(300 F., Mark 2.)