Serves: 6, Calories: 395

Ingredients:

• 150g dry pudding OR arborio rice.  525
• 410g tin evaporated milk.  664
• 450ml double cream/Elmlea.  1976/1508
• 450ml semi-skimmed milk.  221
• 75g any sugar.  300
• 20g unsalted butter, diced.  150
• ¼ tsp nutmeg

Method:

1. Preheat oven to 130°C Fan / Gas Mark 2.
2. Butter 11x8" Pyrex dish.
3. Mix rice, sugar, cream, evaporated milk and milk in dish.
4. Dot butter over top.
5. Sprinkle nutmeg over surface.
6. Bake for 30 mins. Stir.
7. Bake for 30 mins. Stir.
8. Bake for 30 mins more. Stir.
9. Bake for a further 1 hr.
10. Serve hot or cold. Slacken with milk when reheating.
11. Store in airtight tub in fridge for upto 3 days.

Calories =

• 3836 / 6 = 639 (cream)
• 3368 / 6 = 561 (Elmlea)
• 2368 / 6 = 395 (gold top milk)

Alternatively: Swap cream and milk for 900ml gold top milk (729 cals).

Note: The darker the sugar used, the more caramel the flavour.

Note: If using arborio rice, bake for 30 mins longer and add 100ml more milk.

Modified from Creamy Rice Pudding