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Rice pudding with jam sauce
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Ingredients:
  • 300ml milk
  • 300ml thin cream
  • 40.00 gm caster sugar
  • Large piece orange peel
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 50g white short-grain rice
  • Grated nutmeg
  • 330.00 gm good-quality raspberry jam
Instructions:
  • Preheat oven to 180°C. In a saucepan, combine milk, cream, sugar, orange peel, vanilla bean and seeds, and cinnamon. Bring mixture to a boil, then let it sit for 30 minutes off the heat.
  • Spread a layer of rice in a greased 1-litre ovenproof dish, then pour strained milk over it (discard solids). Stir well to combine, grate nutmeg on top, and bake for 1 1/2 hours until golden.
  • In a saucepan over low heat, combine the jam and 1/2 cup water. Whisk together and cook for 5 minutes. Serve warm with the rice pudding.

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