Gran always used a special enamel oven tin for this dessert. Grandad loved the skin that formed on top.

by Pam

Ingredients:

75 g short grain rice. ( pudding rice )

500ml of milk

Water

1 small can of condensed cream

Sugar

Nutmeg

Method:

Put the rice in the oven tin/ dish. Cover with water. Bake in the oven at 180°C for 10 minutes until the water is absorbed by the rice.

Add the milk, cream, and a little sugar to taste.

Add a teaspoon of butter.

Top with grated nutmeg.

The rice needs to cook slowly, at a low temperature ( 130 – 140°C ) for 2- 3 hours.

Variations:

1. Add dried cranberries or raisins to the pudding if you wish.

2. Top with stewed fruit, caramel sauce, or cinnamon.