This particular one is flavoured with cinnamon and star anise, with a little orange zest.
Recipe:
2oz uncooked pudding (short grain) rice
1 pint milk
1 oz caster (superfine) sugar
1/2 oz butter
Wash rice and place in buttered oven-proof dish. Pour milk over and stir. Leave to soak for half an hour.
If you like it creamier, add a little more milk, perhaps another quarter or even half pint. Also, I often replace some of the milk with tinned coconut milk.
Add sugar and stir.
Now add your chosen flavourings. Good things to try are:
Sliver of lemon zest and sprinkle with grated nutmeg (very traditional English).
2 inch stick of cinnamon and 1 star anise, with orange zest.
Chocolate chunks (they'll melt) and a little powdered cardamom.
Dot the top with a little butter.
Place in the centre of oven (150C/300F) for 2 to 2 1/2 hours. Stir a couple of times during the first hour or so to stop the skin forming too early and burning.
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