Rice Pudding

Posted in - Budget, Puddings & Desserts, Vegetarian, Weaning - Toddler, Lunches,

Tagged with - calcium, slow food, traditional,

Ingredients:
125ml of full cream milk
75 grams of short grain rice or brown basmati rice
1 tablespoon of maple syrup
Good pinch nutmeg, freshly ground is good
Favourite fresh fruit to serve

*tip: This may be served plain or add fresh or dried fruit or coconut. A fan sliced poached pear added is a truly wonderful combination. Served cold with strawberries it is delicious. Traditionally thought to be the worst school pudding ever it has come of age as a creamy pudding fir for any table.

Method:
Heat the milk until hot but not boiling

Butter a 2.5 litre bowl

Put the rice into the bowl, add the maple syrup and pour in the hot milk then give it a good stir

Put the dish into the oven and cook for 160ºC, 140ºC (fan) Gas Mark 3 for around 30 minutes.

After half an hour, take the rice pudding out of the oven and stir it.

Sprinkle the nutmeg evenly over the top of the pudding.

Put the pudding back into the oven and leave for between one and a half to two hours.