Recipes   Complete the Antony Worrall Thompson cooking experience with these tasty, mouth watering dishes. Here is just a small sample of the type of cooking you could be preparing on your new oven and hob. www.awtonline.co.uk www.micromark.co.uk © Micromark 2008		Home | Products | Recipes | Club | Contact | Trade   Roasted Peperonata | Toad in the Sky | Crab & Asparagus Fettuccine | Rice Pudding         RICE PUDDING   “This classic recipe is an old favourite of mine, very simple but very delicious. It is best served hot with your favourite ice-cream.”   Preparation and cooking: 2 hours, 10 minute   Serves: 4-6   75g (2¾oz) short-grain rice Butter A pinch of salt 55g (2oz) caster sugar 1.2 litres (2 pints) milk Grated nutmeg or cinnamon Preheat your oven to 150°C/300°F Wash and drain the short-grain rice and put in a 1.4-1.7 litres (2½-3 pint) buttered pie dish. Add a pinch of salt, the caster sugar and milk, and stir. Sprinkle grated nutmeg or cinnamon over and top with knobs of butter. Bake in the centre or towards the bottom of the oven for about 2 hours. Stir in the skin that forms on the top at least once during the cooking time. Appliance: Oven