Baked rice pudding

• 1 pint (600 ml) milk
• 1½ oz (40

The secret of a successful rice pudding is slow cooking when the starchy rice grains cook without too much evaporation of the milk. The best way to get a delicious creamy consistency is to stir in the first three skins when they form on the pudding, but before they have time to brown.

Heat the oven to 300°F (150°C) or gas no. 2. Generously grease a 1ν</