This classic old-fashioned pudding should be rich and creamy – never a solid white lump of rice.
I always use soft brown sugar for flavour, and finely grated lemon rind to make it even better.
Because the character of the pudding is to be creamy there is no point in using skimmed or semi-skimmed milk – use full-fat milk.
To make enough for 4 people you will need
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