Traditional Rice Pudding

1.

An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve it with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy.

2.

Heat your oven to 150°C/gas 2.

3.

Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre capacity. Pour on the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.

4.

Place in the oven and bake for 2–2½ hours, until the pudding has a

5.

Golden brown skin and the rice is tender and creamy (the longer

6.

You give it, the more thick and sticky it will become).

7.

Serve warm, with a blob of your favourite jam on top.