Wicklewoodwench’s Really Rich Rice Pudding

Rice pudding was always served on Sundays when we used to visit my grandma; she would serve high tea with sandwiches and rock cakes. But it was her simple rice pudding that remained a firm favourite with me…But I think she would be turning in her casket if she saw how rich it has become.

• Ready In: 2 hrs 5 mins
• Serves: 4-6

Ingredients

• 4  ounces pudding rice
• 2  ounces sultanas (optional)
• 1⁄2 pint  whole milk
• 1⁄2 pint  single cream
• 1 (410 g) can evaporated milk
• 4  ounces soft brown sugar
• 1  whole nutmeg
• 2  ounces butter, cubed

Directions

1. Pre-heat the oven to 150 Celsius
2. Grease an ovenproof dish, and pour in the rice, sugar and sultanas (optional).
3. Mix the milk, cream and evaporated milk together in a jug and pour over the rice, gently stir to ensure that everything is well mixed.
4. Grate the whole nutmeg evenly over the surface and dot on the butter.
5. Place the dish on the centre shelf of the oven and cook for 30 minutes.
6. Carefully pull the dish out from the oven (pulling the shelf partly out) and stir well.
7. Return to the oven for a further 30 minutes. Stir one more time and then leave for a final hour to thicken and for the brown skin to form.
8. Best served warm but can be eaten cold.