Rice Custard Pudding

This recipe is one that I adapted from the Ministry of Food War Cookery Leaflet No. 13 (June 1940). It really is delicious even though it looks slightly like vomit. It is creamy and rich and very filling, even my youngest who is fussy with food loved it.

Ingredients:

3oz Pudding Rice

1 pint Milk (Almond milk)

4 tsp sugar

4 tsp custard powder

1 tsp ground Nutmeg

Put everything in a pan except the custard powder and bring to the boil. Simmer gently for 25 minutes, stirring occasionally to prevent the grains sticking to the bottom of the pan. When the rice is cooked, slake the custard powder with a little cold milk and stir into the rice. This will cause it to thicken immediately so remove from heat. If it gets too thick add a little cold milk and stir in. Serve straight away with a sprinkle of nutmeg on the top.

Serves 2-3

#ww2food #Puddings