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Baked rice pudding
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in classic British rice pudding for a perfect meal finale.
Ingredients:
  • 1 orange, rind finely grated, juiced
  • 127.50 gm sultanas
  • 643.75 gm milk
  • 1/2 tsp freshly grated nutmeg
  • 100.00 gm calrose rice
  • 4 egg yolks
  • 70.95 gm caster sugar
  • blueberries, to serve
Instructions:
  • Preheat your oven to 180°C and lightly grease a 4-cup ovenproof dish.
  • In a small microwave-safe bowl, heat 1/3 cup orange juice on HIGH for 1 minute. Mix in sultanas and let cool. In a saucepan over medium-high heat, combine 1 1/2 teaspoons orange rind, milk, and 1/4 teaspoon nutmeg. Bring to a boil, then stir in rice and simmer on low for 12 to 15 minutes until tender. Remove from heat.
  • In a large bowl, use an electric mixer to beat egg yolks and sugar together until they are pale and creamy. Gently fold in the rice mixture and then stir in the sultana mixture. Spoon the combined mixture into the prepared dish and sprinkle the remaining nutmeg on top.
  • Place the dish in a roasting pan and carefully pour boiling water halfway up the side of the bowl to create a water bath. Bake uncovered for 35 to 40 minutes until the custard is set. Serve warm with blueberries.

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