RICE PUDDING FOR A CROWD
RICE PUDDING FOR A CROWD
Ingredients
- 7 litres/12½ pints whole milk
- 1kg/2lb 4oz pudding rice
- 500g/1lb 2oz caster sugar
- 4 bay leaves
- 6 pinches freshly ground nutmeg
- 3 tsp vanilla essence
- 500g/1lb 2oz strawberry or raspberry jam
- to serve
Directions
- Preheat the oven to 160C/140C Fan/Gas 2.
- Stir all of the ingredients
- except the jam
- together in a large bowl. pour the mixture into the baking dishes.
- Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes
- or until the rice is tender and the top is lightly golden and has formed a skin.
- Spoon the rice pudding into serving bowls and serve with spoonfuls of jam.
