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Baked rice pudding
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Cozy up with a traditional dessert on a chilly night.
Ingredients:
  • 500ml milk
  • 300ml thin cream
  • 110g rice
  • 100g caster sugar
  • 1 cinnamon stick
  • 1 vanilla bean, split, seeds scraped
  • Pinch of ground nutmeg, plus extra to sprinkle
  • 2 strips lemon rind
  • 2 egg yolks
Instructions:
  • Preheat oven to 160°C. In a medium saucepan over medium heat, simmer milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg, and lemon rind. Stir occasionally for 5 minutes. Remove from heat and let it infuse for 15 minutes.
  • Fish out and discard the cinnamon stick and vanilla bean. Mix in the egg yolks until well combined. Transfer the rice mixture into a 4 cup (1 litre) ovenproof dish. Dust with extra nutmeg. Bake in a preheated oven for 40 minutes or until the rice is tender and the custard is firm. Allow it to rest for 10 minutes before serving. Enjoy while still warm.

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