A recipe from Nigel Slater
Ingredients
- 50 g short grain rice
- 600 ml full-cream milk
- 30 g butter
- 3 tbsps sugar
- nutmeg
Jam Sauce:
- 6 tbsps blackcurrant jam
- 1 tbsp sweet marsala
Servings:
Instructions
- Put the rice in a 2 pint ovenproof dish. Pour in the milk and stir in the butter and sugar. Grate a little nutmeg over the top.
- Put in an oven preheated to 150 C, Gas 2 for about 2 hours.
- When the rice is soft and a skin has formed on the top it is ready, but can be left in a switched off oven.
- Soften the jam in a small saucepan over a low heat then stir in the marsala.
- Serve the rice warm with a blob of blackcurrant sauce in the centre of each serving.
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