There are as many ways to make rice pudding as there are grains in a bag – it is a popular dessert in one form or another all over the world. This version however is as basic as it gets, and is the one my Nan made when I was a kid – Saturday lunchtimes when I went to stay there were either Shepherds’ Pie or Lancashire Hotpot, with rice pudding to follow, and I looked forward to it all week. The smell of the nutmeg as it was lifted from the oven is something I remember to this day. The amount of nutmeg used may seem a trifle excessive, but it is absolutely essential – no other seasoning is required! Serve as it comes, or with cream, and a drizzle of honey does it no harm whatsoever.
Ingredients100g pudding rice
30g granulated sugar (brown works particularly well)
200g (half a can) evaporated milk
Nutmeg (it is far better to grate fresh from the nutmeg, but pre-grated is ok)