I was getting my breakfast yesterday when I noticed the milk looked a little odd. So I went through the whole ‘The milk’s turning!’ rigmarole, swilled it about in the bottle a bit, sniffed it, checked my tea looked and tasted ok…. it was fine, just 4 days past the date on the label. I decided there and then that rice pudding was definately in order. Here’s the recipe.
1 oz sugar
2 oz pudding rice
1 pt milk
a pinch of nutmeg
Butter the inside of the crock pot, and tip in the sugar, rice and milk. Give it a stir, then sprinkle a pinch of nutmeg over the top. Cook for about 6 hours on low, or 4 on high. If you like the skin, just leave it to it’s own devices, if you’re not so keen, give it a stir half an hour before serving. You may want to add a bit of extra milk, depending on how thick you like it. If you’re out all day it won’t come to too much harm if it’s left longer than the 6 hours, but make sure you put some extra milk in, and bear in mind the rice will disintegrate slightly. It still tastes good though! Serve plain or with a dollop of jam, syrup or honey.