Rice Pudding (V)

A dessert from my childhood. Quick and simple to make. Just a small dollop of jam (preferably raspberry). Not everyone likes the skin on top of a baked rice pudding but I do.  Comfort food at its best

Serves 4

750ml Whole Milk
25g Butter
100g Pudding Rice
50g Golden Caster Sugar
1 tsp Nutmeg

1. Preheat the oven to 150c/130c Fan Assisted

2. Butter a roughly 22x14 cm deep ovenproof dish. Add the rice, milk and sugar and stir. Sprinkle the nutmeg over the top so its even covered.

3. Put in the oven for 2 hours. The top should be a light golden brown. Serve with jam

Yummy :D