Ingredients
| 200g (7 oz) uncooked short grain pudding rice |
| 450ml (16 fl oz) water |
| 3 eggs, beaten |
| 450ml (16 fl oz) semi-skimmed milk |
| 100g (4 oz) caster sugar |
| 1 teaspoon vanilla extract |
| 1/2 teaspoon salt |
| 60g (2 oz) raisins |
| 1 pinch ground nutmeg |
1. Place uncooked rice in a large (3L) saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes. 2. Preheat oven to 160 C / Gas mark 3. 3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in rice and raisins. Pour into a 20x30cm (8x12 in) baking dish. 4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the centre comes out clean.
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