| 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.
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