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Thursday, December 20, 2012,2:22 AM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Preparation Method :

  • If using rice, flaked rice or tapioca, put it in a buttered ovenproof serving dish.
  • Pour in milk. If using brown rice, add extra milk. Add the sugar and butter.
  • Sprinkle top with cinnamon, mixed spice or nutmeg.
  • If using semolina or sago, heat the milk in a saucepan until lukewarm, and then gradually sprinkle in the semolina or sago, stirring continuously.
  • Add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently.
  • Pour into a buttered ovenproof serving dish and sprinkle the top with the cinnamon, mixed spice or nutmeg.
  • Bake the rice, flaked rice or tapioca pudding in the oven at 170°C (325°F) mark 3 for 2-2 1/2 hours.
  • Stir the pudding 2 or 3 times during the first hour, but leave for the remaining time to form a crust.
  • Bake the semolina or sago pudding at 180°C (350°F) mark 4 for 30 minutes, without stirring.
  • Serve milk puddings hot or cold, plain or topped with fresh fruit, chopped nuts, or thick natural yogurt.
  • Serve hot with custard or fresh cream.


  • 25 grams short-grain white or brown pudding rice, flaked rice or tapioca
  • 500 ml fresh milk
  • 15 ml sugar
  • 10 grams butter
  • 1.25 ml ground cinnamon, ground mixed spice or grated nutmeg

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