Sunday, October 11, 2009

Baked rice pudding

Cooking Time 35 minutes

Ingredients (serves 4)
1 orange, rind finely grated, juiced
3/4 cup sultanas
2 1/2 cups milk
1/2 teaspoon freshly grated nutmeg
1/2 cup calrose rice
4 egg yolks
1/3 cup caster sugar
blueberries, to serve

1. Preheat oven to 180°C. Lightly grease a 4-cup capacity ovenproof dish.

2. Place 1/3 cup orange juice in a small microwave-safe bowl. Cover and microwave on HIGH (100%) for 1 minute or until hot. Add sultanas and set aside to cool. Meanwhile, combine 1 1/2 teaspoons orange rind, milk and 1/4 teaspoon nutmeg in a saucepan over medium-high heat. Bring to the boil. Add rice and reduce heat to low. Simmer, uncovered, for 12 to 15 minutes or until rice is just tender. Remove from heat.

3. Using an electric mixer, beat egg yolks and sugar in a large bowl until pale and creamy. Add rice mixture and fold gently to combine. Stir in sultana mixture. Spoon into prepared dish and sprinkle with remaining nutmeg.

4. Place dish in a roasting pan. Pour boiling water into roasting pan so it comes half way up side of bowl (this is known as a 'water bath'). Bake, uncovered, for 35 to 40 minutes or until custard is set. Serve warm with blueberries.

Notes & tips
Tip: Grate your own fresh nutmeg just before use to ensure the best aroma and flavour. It is much stronger than pre-ground, so adjust quantities when substituting one for the other.

Milk rice pudding
Slow-baked clotted cream rice pudding
Coconut rice with caramelised papaya

Super Food Ideas - September 2006, Page 26
Recipe by Peter Cooper

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