Mary Berry's Classic Rice Pudding
Serve this with a bit of cream or a dollop of jam or syrup. Or just enjoy on its own – it’s delicious as it is!
|butter, for greasing|
|75g (3oz)||pudding rice|
|900ml (1½ pints)||full-fat milk (see tip)|
|1 heaped tbsp||caster sugar|
|½ tsp||freshly grated nutmeg (optional)|
You will need: a 1.6-litre (2¾-pint) wide-based ovenproof dish
1. You will need a 1.6-litre (2¾-pint) wide-based ovenproof dish, well greased. Preheat the oven to 160°C/140°C fan/Gas 3.
2. Tip the rice into the dish. Heat the milk in a saucepan (see tip) and pour over the rice, then add the sugar and stir to combine.
3. Bake in the oven for about 30 minutes. Stir gently and sprinkle with a dusting of nutmeg, if you like. Continue cooking for a further 1¼–1½ hours until a golden skin has formed on top and the rice is soft and tender underneath. Serve hot.
MARY’S EVERYDAY TIPS: Full-fat milk gives the best rich flavour, though semi-skimmed would be fine too. If you only have semi-skimmed, add a little less and make up the full amount with cream.
Heating the milk gets the cooking going.