Rice Pudding

1. 1

   Preheat the oven to 180C Put the rice in a large oven-proof glass dish preferably and pour in the water.

2. 2

   Place in the oven and wait for the water to be absorbed (10 minutes roughly), or when most of it has disappeared--no need to be overly fussy, just as long as the majority has.

3. 3

   Turn the oven down to 150C and remove the rice.

4. 4

   Pour in the milk and add the sugar, stirring briefly with a spoon.

5. 5

   Add a knob of butter (unsalted preferably) and let it float on top, returning to the oven.

6. 6

   Check on it after an hour, but sometimes it may take longer (2 hours max) as it varies when I guess sometimes the liquid content!

7. 7

   Basically, you're looking for dark brown patches on the skin, and the milk bubbling away happily underneath with the rice granules puffy and well seen.

8. 8

   Take out, leave to cool or splash lots of cold milk in and a dollop of jam or golden syrup (you could even use honey if being health conscious).

9. 9

   This has to be one of my favourites; you can tell by the description!

No additional tips available.