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Ancient Egyptian rice pudding
Ancient Egyptian rice pudding
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Prep Time:
50 minutes
Cook Time:
95 minutes
Total Time:
145 minutes
A nostalgic and charming dish by Matt Preston.
Ingredients:
  • 500ml cream
  • 500ml milk
  • 110g caster sugar
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • 4 eggs, plus two extra egg yolks
  • 100g arborio rice
  • 75g pistachio
  • 700g rhubarb, stalks cut into 7cm pieces
  • 20.00 ml ginger, finely grated
  • 1 orange, juiced and zest finely grated
  • 1/2 lemon, juiced
  • 55g caster sugar
Instructions:
  • Preheat oven to 160C. In a saucepan over medium heat, mix cream, milk, sugar, cinnamon, vanilla pod, and seeds. Stir until sugar dissolves. Remove from heat and let it sit for 15 minutes to infuse.
  • 1. Grease a 2L (8-cup) ovenproof dish. 2. Strain out cinnamon and vanilla pod from the milk mixture. 3. Whisk in eggs and extra yolks, then fold in the rice. 4. Transfer the mixture to the greased dish and place it in a deep roasting pan. 5. Fill the roasting pan with enough boiling water to come halfway up the sides of the dish. 6. Bake for 15 minutes, then stir. 7. Return to the oven and bake for another 15 minutes, then stir again. 8. Continue baking for 30 minutes or until rice is cooked through. 9. Increase the oven temperature to 220C and bake for an additional 10 minutes or until golden. 10. Remove from the oven and let it rest in the water bath for 15 minutes before serving.
  • Mix together all the rhubarb ingredients in an ovenproof dish. Bake for 15 minutes, or until the rhubarb is tender. Serve the pudding with the baked rhubarb, its juices, and a sprinkle of pistachios on top.

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