Rice Pudding

(Serves about 4)

3 tblsp short grain rice
2 level tblsp sugar
knob of butter
1 tsp nutmeg
1 pint/500ml milk*

Method:
Grease a 1.5 pint ovenproof dish with butter, put in rice (washed if necessary) and sugar. Pour on milk, top with shavings of butter and nutmeg. Bake in the oven at 150C (300F, Gas 2) for about 2 hours, stirring after one hour.

Microwave method:
Use a deep dish with plenty of room as the milk will boil and the rice will expand! Place ingredients in non-metallic bowl as for regular oven, then cook on HIGH for 5 minutes. Stir well. Cover and cook on LOW for 20-25 minutes, or until cooked and beginning to thicken, stirring every 10 minutes. Leave to stand for 5 minutes before serving.

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*Note for people in the USA: a pint in the UK is 20 fluid ounces, which is two-and-a-half US cups.

This is a traditional British dessert, which I used to love as a child. Unfortunately none of my family like it, and we don't tend to eat desserts very often anyway so I haven't made it for about 25 years. But if you like this kind of thing, it's ideal for chilly winter evenings.