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<p>[QUOTE=&quot;Ownedbybear, post: 454492, member: 29&quot;]Damn heretic colonials. <img src="styles/default/xenforo/smilies/wink.png" class="mceSmilie" alt=";)" unselectable="on" /> </p><p><br /></p><p>A PLASTIC TUB! &lt;shudder&gt; </p><p><br /></p><p>I spit on your plastic tubs, I tell you. </p><p><br /></p><p>Rice pud hath nowt to do with condensed or evaporated milk. </p><p><br /></p><p>The nectar that is a good rice pud is short grain pudding rice mixed with proper full fat milk, sugar and a knob of butter. Put in dish, ideally my mother&#039;s glazed earthenware one with a lid. Cook on low heat in oven for some time until it has mostly mingled and absorbed. Remove from oven, grate whole nutmeg on top, take lid off, put back in oven so it makes a proper skin. I like the skin and I like my rice pud thick. YMMV. </p><p><br /></p><p>Serve. A good dollop of raspberry jam in the middle is very fine, or I might allow a drizzle of Tate and Lyle&#039;s Golden Syrup if you must. Comfort food akin to Jewish penicillin.[/QUOTE]</p><p><br /></p>

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