Baked rice pudding
An all-time-favorite dessert, just the mere mention of rice pudding elicits a resounding “Mmm”… let alone when you smell a freshly baked one.
Serves: Four to six
Preparation time: 35 minutes
Cooking time: 45 minutes
Ingredients:
- 2 cups (500ml) milk
- 300ml thin cream
- 1/2 cup (110g) medium grain (calrose) rice, rinsed, drained
- 1/2 cup (100g) caster sugar
- 1 cinnamon stick
- 1 vanilla bean, split, seeds scraped
- 2 strips lemon rind
- Pinch of ground nutmeg, plus extra to sprinkle
- 2 egg yolks
Method:
1. Preheat oven to 160°C.
2. Combine milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg and lemon in a medium saucepan. Cook over medium heat, stirring occasionally, for five minutes or until it reaches a simmer. Remove from heat and set aside for 15 minutes to infuse.
3. Remove and discard the cinnamon stick and vanilla bean. Add egg yolks and stir to combine.
4. Pour rice mixture into an ovenproof dish. Sprinkle with extra nutmeg.
5. Bake in preheated oven for 40 minutes or until rice is tender and custard is set.
6. Remove from oven and set aside for 10 minutes before serving. Serve warm.