Bake 57g/2oz dry pudding rice in 568ml/1pt water (stirred well) in the oven at 160°C, Gas 3 for 45 minutes.
Remove from the oven, strain the rice to remove the remaining water and return the drained rice to the dish. Add 284ml/½pt semi-skimmed milk (HeA or syn) and 3 level tbsp sweetener and sprinkle with a pinch of nutmeg.
Return to the oven for 30 minutes, or until the milk heats through.
550 ml Skimmed Milk
*350ml is a HEa you could syn the remaining or add water to make up to 550ml if you dont want to use both your HEa
Good Pinch of Nutmeg (or to taste)
In to a pan empty the rice, sweetener and milk and a good pinch of nutmeg
Bring to the boil, stirring all the time ( this is important or it will stick)
When boiling, reduce the heat to a gentle simmer until most of the liquid is absorbed ( keep stiring often)
When you reach your desired consistency usually about 20 mins + serve and enjoy your ricepudding.