This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin.
Don’t forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.
This recipe is from Delia’s Complete How to Cook. Serves 4
Ingredients
Pudding rice measured to the 175ml level in a glass measuring jug
410g evaporated milk
850ml whole milk
40g golden granulated sugar
1 whole nutmeg
25g butter
Additional
Pre-heat the oven to 150°C, gas mark 2
Equipment
You will need an ovenproof dish with a capacity of 1.4L, generously buttered
Method
This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf for 2 ¼ hours. After the pudding has had 45 minutes slide the shelf out and give everything a good stir.
At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!
