Prep
5 minCook
30 minLevel
MediumRating
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Loading...| Quantities of rice and water will vary according to requirements . |
| 1. | This dish may be sweet or savoury. In both cases, allow 500 ml/18 fl oz milk per 100 g/31/2 oz rice. Bear in mind that rice absorbs less milk if it is first parboiled in lightly salted water for 2-3 minutes. |
| 2. | When used as a garnish, for making croquettes or as a pudding, use the following proportions: put 150 g/5 oz rice in 1 litre/1 3⁄4pints milk and add 25 g/1 oz butter and a pinch of salt. |
| 3. | Cook on the hob for the first 1Ominutes, then continue in a medium oven, 180°C/350°F/Gas Mark 4, for about 20 minutes, without stirring. When the rice is tender, beat 2 eggs with a pinch of salt and stir in. |
| 4. | Even without eggs, this dish has a delicious, delicate taste. To make dessert rice, proceed in the same way, but add 80 g/3 oz caster sugar and a dash of vanilla essence at the end. |
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