| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | School, Dinners | 4 | servings | |
INGREDIENTS
| 55 | g | Pudding rice; (2oz) |
| 15 | g | Granulated unrefined sugar; (1/2oz) |
| 570 | ml | Milk; (1 pint) |
| 2 | Eggs; beaten | |
| 1 | ts | Vanilla essence |
| Low fat spread for greasing |
INSTRUCTIONS
Mix the rice and sugar together. Heat the milk until just boiling. Take it off the heat and stir in the eggs and the vanilla essence. Grease 4 ramekins lightly with low fat spread. Divide the raw rice between the 4 ramekins. Pour over the milk and egg mixture, dividing it evenly between 4 ramekins. Place the ramekins in a roasting tin with enough water to come half way up the sides of the ramekins. Place in the oven at 150°C/300°F/gas mark 2 for 2 to 3 hours or until set and creamy. Add nutmeg, cinnamon, sultanas or grated lemon or orange zest to this basic recipe if you like. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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