Method :
- Bring the milk to boiling point.
- Stir in the rice and simmer for 30
minutes until the rice is tender.
- Stir in 25 g sugar and put into a
greased pie dish.
- Spread lightly with the marmalade
and hollow the center slightly with a spoon.
- Melt the butter and beat in the
remaining sugar and then the egg yolks.
- Pour over the pudding.
- Bake at 180C/350F/Gas 4 for 30
minutes.
Note :
A rich and creamy rice pudding enhanced
with marmalade, to be served with thick cream.
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