Who can resist home-made rice pudding?
50g (2oz) pudding rice
600ml (1 pint) milk
25g (1oz) caster sugar
1 strip lemon rind
Ground nutmeg
15g (½oz) butter
1 Wash rice and drain well. Put into a 900ml (1½ pint) greased ovenproof dish and stir in milk, sugar and lemon rind.
2 Sprinkle top with nutmeg. Dot with butter.
3 Bake at 150°C/300°F/Gas 2 for 2-21/2 hours.
Recipe taken from the forthcoming new edition of The Dairy Book of Home Cookery
