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Rice Pudding (serves 4)
110g (4oz) Short grain pudding rice
900 ml (1½ pints) Whole milk
75g(3oz) Caster sugar
2 Lemons, zest only
Grated nutmeg 2 tsp (or ground cinnamon)
1.Pre-heat oven to 150°C/Gas Mark2.
2.Place rice in a saucepan, add milk and cook gently for about 15 minutes until the rice is tender.
3.Add the sugar and butter and stir until blended in. Let the mixture cool.
4.Beat the eggs thoroughly and add slowly to the mixture.
5.Add the lemon zest and 1 teaspoon of the spice.
6.Pour into a baking dish, sprinkle with the remaining spice and bake for 40-45 minutes
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