Friday, 6 July 2012
Whenever I've forgotten to leave a note out for the milkman, and have too much milk, I'll make a rice pudding, milky hot chocolates, or occasionally a bread & butter pudding; all great ways to use up excess milk. When you buy a bag of pudding rice it comes with a simple recipe, which I often use, but this is an extra special rice pudding that my step-father showed me. If you don't have time to soak the raisins, you can just add them without the rum.
YOU WILL NEED for 3-4 people
grated rind of 1 lemon (optional, but nice)
2 tbsp dark rum
48g pudding rice
freshly grated nutmeg
1) Put the raisins and lemon rind in a bowl with the rum, and soak for as long as you can, preferably overnight.
2) Grease an ovenproof dish and place all the ingredients apart from the nutmeg inside and mix together. Sprinkle the nutmeg over the top.
3) Cover and place in a preheated oven on gas 2/300F/150C for 2 hours (if you don't cover, you'll get a better top skin which some people (including myself) like).