A delicious short grain rice for making creamy rice puddings.
Directions for use:
Use 1oz (25g) rice to 1 pint of milk.
Cook in a slow oven with a knob of butter, a little sugar and a generous topping of grated nutmeg.
Leave to stand for 10 mins before serving.
Directions for use:
Use 1oz (25g) rice to 1 pint of milk.
Cook in a slow oven with a knob of butter, a little sugar and a generous topping of grated nutmeg.
Leave to stand for 10 mins before serving.