How To Make Easy Rice Pudding

Most people who think they hate rice pudding were put off by the stuff they had at school, but it’s worth giving this one more try because apart from being cheap and good for children it’s really quite nice; and perfect for those times you’ve already got the oven on a low heat for a few hours to cook a pot roast, or something else which takes as long. You can make rice pudding with plain milk but I prefer it made with part fresh milk and a tin of evaporated milk, which gives it a bit more sweetness and a creamier texture. (Use any size tin you like and top up with the ordinary milk.)

1. Step 1:

   Grease a shallow ovenproof dish with a little butter.

2. Step 2:

   Pour the evaporated milk into a large measuring jug and make up to the 2 pint (1 litre) mark with plain milk.

3. Step 3:

   Mix the rice and sugar with the milk mixture in the ovenproof dish, sprinkle with nutmeg and bake at the bottom of a low oven, Gas Mark 2 (150–160°C) for 2–3 hours or until the rice

4. Step 4:

   Serve on its own, with jam, or with stewed fruit or bananas and a little more evaporated milk or single cream.