Cremola

This delicious, nutritious and easy to swallow/digest ground-rice milk pudding is no longer on sale as a pre-prepared mix but it is easy to make.

Serves 3 - 4

Ingredients

• 2 heaped tablespoons of ground rice
  
• 1 rounded tablespoon of custard powder
  
• 1 dessertspoon of raw cane sugar or white sugar
• half teaspoon of vanilla extract
  
• 1 pint (580ml) milk (skimmed, semi or full-fat but not soya or re-constituted powder)
• butter or margarine and ground nutmeg to garnish.

Instructions
1. Whilst heating the milk in a large (at least 1.5pt/750ml) saucepan mix the dry ingredients in a pint/500ml ovenproof bowl along with a little milk to make a paste of double-cream thickness and add the vanilla extract.
   
   
2. When the milk has reached boiling point pour it slowly into the bowl, stirring gently until the sugar has dissolved, then pour the mixture back into the pan and return to the heat. Stirring continuously, bring the mix back to a gentle boil for about 3 to 4 minutes until it thickens like a custard.
   
   
3. Then return the boiled mixture to the bowl and dot the surface with about 3 half teaspoon-sized knobs of butter or margarine, sprinkle 2 or 3 good pinches of nutmeg over the top. Bake in the bottom of a pre-heated oven at gas 5 (375 F or 190 C) for 45 minutes.
   
   
4. Serve hot or cold with or without extra milk as desired.

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