Annabel's rice pudding

Yield: 1 Servings

Measure Ingredient
2 ounces Pudding rice
2 ounces Sugar
1 pint Skimmed milk - that's an
\N \N Imperial pint; 2 1/2 US
\N \N Cups

Bring the milk to the boil, then pour over the rice and sugar. Then EITHER bake in a very low oven for about 2 hours, or, which I prefer, stir on a low heat on the top of the stove until the rice is cooked.

This will not thicken all that much until it is cold, but when cold it is deliciously creamy.

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