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April A to Z gluten free vegetarian treats: R is for rice pudding

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A reminder of my childhood! The first recorded rice pudding recipe in the UK was from the early 1600s (I’m not THAT old!) but was around long before that.

You can adjust the amount of milk to suit whether you prefer a stodgy or runny rice pudding but I wouldn’t advise less than 500ml!

Ingredients
100g pudding rice
50g caster sugar
500-700ml milk
pinch of nutmeg to sprinkle on top (that’s the nutmeg that I’d left at my mum’s so was missing from my egg custard tart!)
Method
Wash and drain rice then put everything into an ovenproof dish and bake for 2 hours at GM2.
That’s it!
 

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