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Rice Pudding Recipe
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For 4 people:
1 tablespoon (15ml) butter
75g/3oz round-grain rice (generally labelled pudding rice)
850ml/1½ pints milk (full-fat gives the best results)
1 tablespoon (15ml) caster sugar
a few (very few) drops of Vanilla Essence – not inferior vanilla flavouring
Equipment: A pie dish large enough to hold all the ingredients, and allow room for stirring
1. Butter the pie dish evenly. Heat the oven to 150°C/300°F/Gas 2.
2. Scatter the rice over the bottom, and pour over the sugar, milk and the drops of vanilla essence.
3. Bake in the oven for 4 hours, stirring carefully half-way through.
4. The pudding should have a brown skin.
Serve hot, or chill for later use.
Left over pudding makes excellent Rice Croquettes. (q.v.).