Rice Pudding

• 100 ml water
• 700 ml 1% low-fat milk
• 100 g pudding rice (or arborio risotto rice equally does the job)
• 3 tablespoons sugar (once again, any, I use granulated and sometimes 4tbsp if I'm feeling sweeter, you can alter it when )
• 1 slice butter (if want skin) (optional)
• 2 tablespoons raspberry jam (optional)
• 2 tablespoons honey (optional)
• 2 tablespoons golden syrup (optional)

1. Preheat the oven to 180C Put the rice in a large oven-proof glass dish preferably and pour in the water.
2. Place in the oven and wait for the water to be absorbed (10 minutes roughly), or when most of it has disappeared--no need to be overly fussy, just as long as the majority has.
3. Turn the oven down to 150C and remove the rice.
4. Pour in the milk and add the sugar, stirring briefly with a spoon.
5. Add a knob of butter (unsalted preferably) and let it float on top, returning to the oven.
6. Check on it after an hour, but sometimes it may take longer (2 hours max) as it varies when I guess sometimes the liquid content!
7. Basically, you're looking for dark brown patches on the skin, and the milk bubbling away happily underneath with the rice granules puffy and well seen.
8. Take out, leave to cool or splash lots of cold milk in and a dollop of jam or golden syrup (you could even use honey if being health conscious).
9. This has to be one of my favourites; you can tell by the description!

water, milk, pudding rice, sugar, butter, raspberry, honey, golden syrup

Taken from www.food.com/recipe/rice-pudding-333904 (may not work)