Old School Rice Pudding
A community recipe by browniechickNot tested or verified by Nigella.com
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Preheat the oven to 150'C. Put the rice and sultanas in an oven proof dish. Stir together the evaporated milk, sugar and normal milk and pour over the rice. Grate over some nutmeg, about half a whole one or more if you prefer and blob the butter over the top Put in the middle tray of the oven and stir after half an hour, put back in the oven for another hour and then remove.
Preheat the oven to 150'C. Put the rice and golden raisins in an oven proof dish. Stir together the evaporated milk, sugar and normal milk and pour over the rice. Grate over some nutmeg, about half a whole one or more if you prefer and blob the butter over the top Put in the middle tray of the oven and stir after half an hour, put back in the oven for another hour and then remove.
Introduction
For etoile :)
For etoile :)
Ingredients
Serves: 4-6
Metric
Cups
- 110 grams pudding rice
- 1 can evaporated milk (a large can)
- ½ litre milk
- 40 grams sugar
- 25 grams butter
- nutmeg (for grating)
- 50 grams sultanas
- 3⅞ ounces pudding rice
- 1 can evaporated milk (a large can)
- ⅘ pint milk
- 1⅖ ounces sugar
- ⅞ ounce butter
- nutmeg (for grating)
- 1¾ ounces golden raisins
Method
Old School Rice Pudding is a community recipe submitted by browniechick and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Don't throw away the skin, it's the best bit!
Don't throw away the skin, it's the best bit!
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