Rice Pudding with Blackcurrant (4)

A recipe from Nigel Slater

Rice Pudding with Blackcurrant (4)
Print Recipe
    Rice Pudding with Blackcurrant (4)
    Print Recipe
      Jam Sauce:
      1. Put the rice in a 2 pint ovenproof dish. Pour in the milk and stir in the butter and sugar. Grate a little nutmeg over the top.
      2. Put in an oven preheated to 150 C, Gas 2 for about 2 hours.
      3. When the rice is soft and a skin has formed on the top it is ready, but can be left in a switched off oven.
      4. Soften the jam in a small saucepan over a low heat then stir in the marsala.
      5. Serve the rice warm with a blob of blackcurrant sauce in the centre of each serving.
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