This is a Victorian era recipe based on Mrs. Beeton's recipe, which could be tossed in the oven and left while attending to other kitchen duties in the Abbey. Really easy without a great deal of fuss.
Course Dessert
Cuisine English, Victorian
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours5 minutesminutes
Servings 4people
Ingredients
4cupsskim milk
6tbsp. caster sugarmake your own by pulsing regular sugar in your blender
2tbspunsalted butter
1/2cupshort grain ricebasmasti works well and will cook faster
1fresh or driedbay leaf
1pinchnutmegfreshly grated
1 1/2cups raisins or currantsoptional
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Instructions
Preheat oven to 275°F. Lightly grease an 8 x 10 square dish or medium shallow casserole dish.
Place the milk and sugar in a saucepan over heat. Melt butter in the milk mixture. Place the rice in the baking dish. Pour milk over the rice, mix in the raisins if using, and add the bay leaf.
Bake for 1½ to 2½ hours (depending on the type of rice you use), stirring every 30 minutes or so.
Remove from the oven, grate nutmeg over the surface.
Increase the oven temperature to 325°F and return to the oven for an additional 15 minutes.
Remove the bay leaf and let rest before serving warm. I like to add some nonfat strained yoghurt, a few sliced almonds and berries.