Baked rice pudding, cooked very slowly until it is very creamy inside with a nice golden crust and slightly crisp edges.
5 Tbsp short grain rice
2 Tbsp sugar
3 cups full-cream milk
2–3 drops of vanilla essence
1 Tbsp butter
¼ tsp ground nutmeg
Replace the rice with 3 Tbsp of sago.
1. Preheat the oven to 150˚C. Grease a 4-cup ovenproof dish.