Old-Fashioned Rice Pudding

This recipe is so delicious and as close to my grandmother’s that I can remember. 
Delicately flavoured with vanilla and nutmeg, this makes for a creamy pudding with a rich golden skin! 
It takes two and half hours to cook, but on cold winter days how lovely to sit in a gently warmed kitchen, with the delicious smell of creamy rice pudding cooking for tea whilst reading your favourite book or planning new recipes!

4 cups of dairy-free milk
1/2 cup of white sugar
1/2 cup of short grain pudding rice
1/2 cup raisins, optional
1 tablespoon dairy-free margarine
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 medium eggs

What to do
Preheat your oven 300'F /150'C / Gas 2.  
Lightly grease a 2-litre baking dish.

In a bowl, beat the eggs and milk together, stir in the dairy-free margarine, sugar, pudding rice, vanilla extract, raisins (if using) and ground nutmeg.

Pour the mixture into your baking dish and bake for 2 - 2 1/4 hours.  

Stir 2-3 times during the first half of baking.

Serve hot or cold, sprinkled with a little ground cinnamon and crushed nuts.