100 g pudding rice
50 g sugar
700 ml semi-skimmed milk
pinch grated nutmeg
1 bay leaf, or strip lemon zest
1. Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well.
2. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk.
3. Sprinkle the nutmeg over and top with the bay leaf or lemon zest.
4. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken. Kcalories 214.