Classic rice pudding
- 15g unsalted butter
- 75g pudding rice
- 50g granulated sugar
- 170g can Carnation Evaporated Milk
- 530ml whole milk
- Pinch ground nutmeg
Pre-heat the oven to 150C/130C Fan/Gas 2. Use a little of the butter to grease an 800ml ovenproof dish.
Put the rice and sugar in the dish, then pour in the evaporated milk and milk. Bake for 30 minutes.
Carefully remove from the oven and stir gently. Cut the rest of the butter into pea-sized pieces and scatter across the top, then sprinkle over the ground nutmeg.
Return to the oven and cook, uncovered, for 2 hours, until the top is browned.