Rice pudding

We are show just how easy it is to knock up this brilliant traditional pudding with very little effort.

Serves4

65g/2 1/2 oz round-grain pudding rice

300ml/12floz full-fat milk

150ml / ¼pt evaporated milk

Knob of butter

1 tbsp caster sugar

1/4tsp nutmeg, freshly grated..

• Preheat the oven to 150°C/300°F gas2. put the rice in a small, shallow baking dish or tin-around 1,4ltr/ 2 1/2 pt in size- then pour over  the milk and the evaporated milk, add the butter and sugar and stir. Grate the nutmeg over it.

• Bake the rice on the middle shelf of the oven 2-3hrs. just forget about it for a while- take the dog out, or something! Once you return, it will have plumped up into the creamiest of rice puddings under a blotchy crust and there will be a wonderful baking smell in the air.

Cook’s tip: this is how our mum makes it and how our dad hates it, My sister and  I love it: enriched with evaporated milk and crusted with a beautiful, dappled skin and with some chewy bits along the edges where the skin meets the dish.

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