Ingredients100g pudding rice
700ml semi-skimmed milk
1 pinch grated nutmeg
1 strip lemon zest
Method1. Preheat the oven to 150C/fan 130C/gas
2. Wash the rice and drain well.
3. Butter a large eatproof baking dish, then tip in the rice and sugar and stir through the milk.
4. Sprinkle the nutmeg over and top with the lemon zest.
5. Cook for 2 hours or until the pudding wobbles ever so slightly when shaken.
6. Serve with a large dollop of yummy jam on top.