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A Rich Baked Rice-Pudding

DIRECTIONS

Put the rice in a large mixing bowl and pour in plenty of boiling water so the rice has enough room to expand. Leave aside for one hour and then drain and transfer to a deep baking dish.
Preheat the oven to 150°C/300°F/gas mark 2/FO 130°C. In a medium pan bring the milk to the boil before pouring over the drained rice. Stir in the dried fruit, sugar, butter, candied and grated orange rind. Beat together the egg, yolks and brandy, then stir this into the rice.
Place the baking dish in a large roasting tin and pour in enough tap-hot water almost to fill the tin. It is easiest to do this once the roasting tin has been put into the oven.
Bake for about 1-1/2 hours or until the pudding is golden brown on top and softly set. Remove the baking dish from the water and serve the pudding warm or chilled. Whether hot or cold, it is good with a hot orange sauce or butter and brown sugar.