A Traditional Scottish Recipe for Rice Pudding

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Rice Pudding

Four ounces (110 g) of white rice
A pint and a half (850 ml) of full-cream milk
A piece of lemon peel
Two ounces (55 g) of butter or shredded suet
Three beaten eggs
Two to four ounces (55 - 110 g) of sugar (depending on how sweet you like the pudding)
Cinnamon or nutmeg (optional)
A handful or so of raisins (optional)

Rice Pudding Cooking Method

Place the rice, milk and the lemon peel in a pot and heat gently until simmering.

Cook for 10 minutes, stirring constantly to prevent sticking.

When the rice is soft, pour it into a baking dish, and mix in the butter or shredded suet.

Allow to cool to a warm temperature.

Add the beaten eggs, sugar, raisins (optional) and cinnamon or nutmeg (optional) to the pudding.

Bake the pudding in an oven at 300 deg F (200 deg C) for half an hour. (If you bake for longer, the pudding will continue to thicken which is to many people's taste.)

According to Meg Dods, provided double the quantity of suet is used, rice pudding may be filled into pudding skins and boiled inside them.