For a printable version of this recipe, click here.

Ingredients

• 1 1/2 oz. short grain rice

• 1 pt. milk

• 2 oz. sugar

• Nut of butter

• 2 oz. cleaned sultanas

• Grated nutmeg

Method

1. 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.

2. Bake in a slow oven (325 F. - Gas Mark 2) for 2 1/2 to 3 hours until set.

3. stir the rice every 1/2 hour for the first 2 hours to prevent skin forming.

4. 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