- 1.2L (2 pints) full cream milk
- 140g (5oz) pudding rice
- 110g (4oz) Caster sugar
- Good knob of butter
- Good sprinkling of Nutmeg
- Preheat oven to 140̊ C/ gas mark 2.
- Butter a large ovenproof dish
- Bring milk to a simmer in a saucepan. Stir in rice and sugar. Pour the milk and rice mixture into the ovenproof dish. Top with a knob of butter and sprinkle with nutmeg to taste.
- Bake in preheated oven for 11/2—2 hours. Stir the pudding half way through baking