- 100g (3oz) pudding rice
- 40g (1½oz) caster sugar
- 900ml (1½pt) milk with a dash of single or double cream
- grated nutmeg
- Butter a glass bowl that will fit in the Remoska. Put the rice in the dish, cover with boiling water and leave for 10 minutes. Strain off the water, stir in the sugar, milk and cream, place in Remoska and switch on.
- As you would with an oven, keep and eye on it and stir after 15 minutes and again 15 minutes later. A lovely skin will form but if it is cooking too quickly, cover with foil. It will take about 1 hour to cook.
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