Baked Rice Pudding
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This is another desert that takes me back to my childhood and Sunday lunch.
Recipe by taste
- Prep time 10m
- Cook time 1h 15m
- Serves 4
Recipe by taste
Ingredients
- 2 cups (500ml) milk
- 300ml thin cream
- 1/2 cup (110g) white rice, rinsed, drained
- 1/3 cup (70g) caster sugar
- 1 cinnamon stick
- 2 tsp vanilla bean paste
- 2 egg yolks
- Pinch of ground nutmeg
Method
- Step 1
Preheat all ovens to 160°C. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer. Remove from heat and set aside for 15 minutes for the flavours to infuse. - Step 2
Remove and discard cinnamon. Add egg yolks; stir to combine. Pour rice mixture into a 4-cup (1 litre) capacity ovenproof dish. Sprinkle with nutmeg. Bake, stirring occasionally, for 1 hour or until rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.
