1/2 lemon, zested
100g pudding rice
700ml semi-skimmed milk
1 pinch grated nutmeg
- Preheat the oven to 150C/fan 130C/gas
- Wash the rice and drain well.
- Butter a large heatproof baking dish, then tip in the rice and sugar and stir through the milk.
- Sprinkle the nutmeg over and top with the lemon zest.
- Cook for 2 hours or until the pudding wobbles ever so slightly when shaken.
- Serve with a large dollop of yummy jam on top.
Biscuit and sweets