*URGENT* homemade rice pudding question

[mothersmilk]

can i make it now and re-heat it in the oven later for tea? (its been the requested desert) also how much to make for 4 adults and two children can anyone give me measures and instuctions its crutial i get this right!!!! please help

Yes you can, but make it runnier than normal, as it will thicken on cooling. I'd use somewhere in the region of 4-6 oz of rice, dry weight.

2 oz rice, 1 oz sugar per pint of milk

As kindly posted by someone on a weaning thread the other week:

preheat oven to Gas 2 (not sure what that is in C!) Liberally grease a 1.5 ltr oven proof dish (fairly shallow) with butter - about 1/2oz. Mix together 2oz pudding rice, and 1 oz sugar, add to dish, and stir in 1tsp vanilla extract and 1 pint full cream milk. I add cinnamon here, you can add nutmeg/sultanas if you like. Bake in oven for about 2 - 2 1/2 hours, stirring after first 30 mins, and then another 30 mins after that (or an hour if you don't like skin).

It was meant to be for DS, but think I scoffed most of it...

Ha ha arti, had just noticed this and came on to give rice pudding advice! Too late though, by about a day!!!

Homemade rice pud is just the best - DS gets about half of what I made for 'him'