A standard rice pudding recipe from Adam's mum. Serves 2-3.
- 2oz rice
- 1pt full-cream milk
- 1.5oz sugar (or less, if you're going to eat it with jam)
Warm the milk in a big pan. Dissolve the sugar in the milk. Add the rice and stir (don't let it boil). Put the pan on a baking sheet and don't cover it (so that it doesn't boil over, and if it does then it doesn't go all over the oven). Cook for 30 minutes at 180°C (check at 20). Leave to stand for a few minutes.
Note on the above after having actually tried this: after 30 minutes we had warm milk with rice in it. Turning this into rice pudding actually took about an hour and a half of cooking. I suggest you just cook it until it looks like rice pudding...