Ingredients

• 60 g rice
• 25 g butter
• small pinch salt
• 4 eggs
• 1,200 ml milk
• 50 g sugar
• Nutmeg

Method

1. Put rice, 10 g of butter and salt into dish and cook.
2. Mix the milk, eggs and sugar well until the sugar is completely dissolved.
3. Smooth the cooked rice over the bottom of a pudding dish.
4. Gently pour custard mixture over rice.
5. Cut remaining butter into pieces and float on mixture.
6. Sprinkle nutmeg over mixture.
7. Bake gently standing in a dish of water, until custard is set and the top slightly browned.

Best served: hot, with cream

Preparation Notes

Storage

• Storage: Refrigerator for 3 - 4 days
• Freezer: No
• Reheat: Microwave