Pudding rice
5½oz (150g)

Sugar
2oz (50g)

Carnation Evaporated Milk 
410g

Whole milk
1½ pints (900ml)

Vanilla extract or vanilla bean paste
1tsp

¼ fresh nutmeg, grated or pinch of ground nutmeg

Butter
1oz (25g)

You will also need:
2pt (1.4Ltr) ovenproof dish, greased
Print Recipe

Step 1 of 3

Preheat the oven to 150°C, (130°C for fan ovens), Gas Mark 2.

Step 2 of 3

Sit the dish on a baking tray. Place the rice and sugar into the dish and pour over the milks and vanilla, stir together and then top with the grated nutmeg.

Step 3 of 3

Finally top with small blobs of butter and carefully transfer to the oven on the middle shelf for 2 ¼ hours. Stir the pudding after about 45 minutes.

We love the skin on the top but if you prefer you can cover with foil to prevent this. Did you know you can also put your rice pudding in a slow cooker – cook on HIGH for 3 ½ hours.

notes:

150C = 300F = Gas Mark 2.

1 us liquid pint =
0.473 litre



Pudding rice
5½oz (150g) = 3/4 cup

50 grams suagr equals 4 tablespoons.


evap milk = 375 millilitres =
1.585 us cups

Milk: 900 millilitres =
3.804 us cups

25 grams of butter equals 1.8 tablespoons.