Ingredientes:
1¾ oz pudding rice
190mls (Third of pint) liquid skimmed milk
¼ oz (10mls) 2 tsp. MCT Oil
1 tsp. sugar
pinch of nutmeg
Method:
Place milk with MCT Oil in a pan to heat
Add pudding rice, sugar and nutmeg
Cook for 1 hour or place in covered oven proof dish and bake in a bath of water (half fill roasting tin with water) and place ovenproof dish in tin.
Bake at 300°F, 150°C or gas mark 2 for 1 hour.
