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Ingredients
1 1/2 oz. short grain rice
1 pt. milk
2 oz. sugar
Nut of butter
2 oz. cleaned sultanas
Grated nutmeg
Method
Put rice, sugar, and sultanas into a buttered 1 1/2-pint pie dish. Add the milk and butter. Sprinkle grated nutmeg over the surface.
Bake in a slow oven (325 F. - Gas Mark 2) for 2 1/2 to 3 hours until set.
stir the rice every 1/2 hour for the first 2 hours to prevent skin forming.
Serve hot or cold.
Variations
Chocolate Rice Pudding: omit sultanas and nutmeg. Heat the milk, adding 3 ounces plain chocolate. Pour the chocolate flavored milk over the rice and sugar and cook as preceding.
St. Clements Rice Pudding: Omit nutmeg and sultanas. Add thinly pared rind of 1/2 a lemon, plus 1 ounce mixed, chopped peel, to rice. Proceed as before.
With currants: Two ounces of currants may be used instead of sultanas.
Courtesy of Rena Platt, House of Lancaster Cookery Book, 1986