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Baked rice pudding with jammy raspberry sauce
Baked rice pudding with jammy raspberry sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a winter delight: creamy vanilla dessert with a flavorful raspberry twist.
Ingredients:
  • 100g white rice
  • 500ml milk
  • 300ml thickened cream
  • 70g caster sugar
  • 1.25 gm ground cinnamon
  • 1 tsp vanilla bean paste
  • 2 strips orange peel
  • 2 Free Range Egg yolks
  • 0.63 gm ground nutmeg
  • 300g frozen raspberries
  • 55g caster sugar
Instructions:
  • 1. Preheat the oven to 160C. 2. In a saucepan over medium heat, combine rice, milk, cream, sugar, cinnamon, vanilla, and orange peel. Bring to a boil and cook for 5 minutes, stirring occasionally. 3. Remove from heat and let it sit for 10 minutes to infuse. Discard the orange peel. 4. Stir in the egg yolks. 5. Spoon the mixture into a 4-cup (1L) ovenproof dish.
  • Bake for 40 minutes, stirring every 10 minutes until rice is tender and sauce slightly thickens. Sprinkle with nutmeg before serving.
  • In a medium saucepan over medium-high heat, simmer the raspberries with extra sugar until they break down and the mixture thickens slightly, stirring constantly. This should take about 5 minutes.
  • Divide the rice pudding into serving bowls and drizzle with the raspberry sauce before serving.

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