This rice pudding, served at lunchtime in British schools, will bring back many memories for many. This creamy, rich dessert is subtle but elegant. Its simplicity and nostalgia will make you want it again.
Basic Ingredients for traditional rice pudding recipe
1 cup pudding/arborio rice
1 teaspoon of nutmeg powder
3 tablespoons butter
3 tablespoons demerara sugar
3 1/2 cup whole milk
12 oz cans / 1 1/3 cups evaporated milk
How to make traditional rice pudding recipe
Butter a large ovenproof baking dish (2qt / 1.9 L). The rice, sugar, and milk should be poured into the ovenproof dish. Next, add the milk and evaporated milk to the bowl and stir.
The butter can be grated on top. This is a good idea to place the butter in the freezer for five minutes. Next, sprinkle the nutmeg over the surface. Bake for about 2 hours.
After checking the pudding halfway through (around 45-60 minutes), stir it and then place it back in the oven for the next baking cycle. The rice grains will expand in the creamy milk base and nutmeg-flavored skin after baking for 2 hours. Serve with a few drops of your favorite jam.