3 oz caster sugar
4 oz pudding rice
2 pints milk
30g butter
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 vanilla pod (or extract)
Heat the oven to 140 degrees celsius.
Melt the butter in a large casserole dish, add the rice and stir.
Add the sugar and stir until dissolved. Keep stirring for a couple more minutes.
Stir in the milk.
Add the nutmeg and cinnamon and stir.
Slice the vanilla pod in half length ways and scrape out the seeds.
Add to the casserole dish.
Bring up to a simmer, then transfer to the oven.
The pudding will take about 90 minutes to cook.
Use a teaspoon to try a little of the rice to make sure it’s soft. You want it to be soft and for most of the milk to be absorbed.
I find this is lovely with a few sultanas sprinkled on top