Recipe Rice Pudding Oven

Preheat oven to 325 degrees f 165 degrees c. Preheat oven to 325. This is simplicity itself place the rice and sugar in the ovenproof dish pour in the milk and the evaporated milk and give it all a good stir.

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Recipe rice pudding oven. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. Tip in the rice and sugar then stir through the milk. Let the pudding cool and set for about 15 minutes.

Bake covered 45 minutes stirring every 15 minutes. Heat the oven to 150c 130c fan gas 2. Top with the knob of butter and sprinkle with nutmeg to taste.

Bring to a boil over medium heat stirring constantly. Sprinkle in the nutmeg and top with the bay leaf or lemon zest. Step 3 in a large bowl combine beaten eggs milk sugar vanilla extract and salt.

Stir in white sugar uncooked rice butter vanilla extract raisins and nutmeg. Step 3 bake for 2 to 2 1 2 hours in the preheated oven. Bake the pudding for 2 to 2 1 2 hours until it turns creamy and thick and forms a skin of nutmeg on top.

Bake uncovered at 375 for 45 50 minutes or until a knife inserted in the center comes out clean. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken. Place the dish on a baking sheet and carefully put it in the center of the preheated oven.

Grate the whole nutmeg all over the surface it may seem a lot but it needs it then finally dot the butter on top in little flecks. Stir the pudding halfway through baking. Place first four ingredients in a large saucepan.

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