Creamy rice pudding

Slow-baked rice pudding with a golden skin and a spoonful of jam.

Ingredients

• 100 g Pudding rice
• 1000 ml Milk
• 50 g Caster sugar
• 15 g Butter
• 1 g Nutmeg, a good grating
• 90 g Strawberry jam

Method

1. Heat the oven to 150°C (130°C fan) and butter a baking dish.
2. Stir the rice, sugar and milk together in the dish, dot with butter and grate over the nutmeg.
3. Bake for 2 hours, stirring once after 30 minutes, until thick and creamy with a golden skin.
4. Serve with a spoonful of jam on top.