This is another classic winter sweet dish. In Scotland “soup and pudding” is a common midweek combination with no main course being served.
Wot u need
125g pudding rice
1.5 pints semi skimmed milk
3 tbsp caster sugar
Wot u do
Wash the rice in cold water for a few minutes then allow to soak in the milk for 30 minutes. After this time transfer the mixture to a casserole or other ovenproof dish (liquid should come up to about half way in the dish.) Add the sugar and stir. Break the knob of butter into little bits and drop in. Cover dish and cook in a pre-heated oven (140 degrees celc) for 30 mins. Remove, stir and replace lid. Cook for a further 90 minutes. Open, stir and leave open. Return to oven for 30 mins to allow a nice light crust to form on the rice. Serves four or two if only being eaten after soup.
Top tip: Keep to your timings here – any longer and you end up with s stodgy mess!