rice pudding

• 1.5 oz pudding rice
  • 2 tbsp brown sugar
  • 20 fl oz milk (2% or full)
  • 1 tbsp butter
  • nutmeg

This recipe comes from the 1958 edition of Good Housekeeping’s Basic Cookery In Pictures.

If you can’t get pudding rice then other short grain rices might work - arborio or a short-grain japanese rice.

Put the rice, sugar and milk in a broad pyrex or ceramic bowl or pie dish, dot the surface with shavings of butter and grate some nutmeg over it.

Bake at 300F for about two hours.