Rice pudding

Recipe from: 6/22/2000 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 350
    ml
    milk
  • 250
    ml
    cream
  • 500
    ml
    cooked rice
  • 45
    ml
    brown sugar
  • 5
    ml
    vanilla essence
  • 65
    ml
    marmalade
  • 30
    ml
    whisky
  • 3
    extra-large eggs
  • 30
    ml
    brown sugar
  • 15
    ml
    butter
 

Method

20-25 min
 
Preheat the oven to 180 ºC and butter a 20 x 27 cm oven dish or spray with non-stick spray. Place the milk, cream, rice, 45 ml (3 T) brown sugar and vanilla essence in a saucepan. Heat slowly until the sugar has dissolved. Bring to the boil and simmer gently for about 5 minutes. Remove from the heat and stir in the marmalade and whisky. Cool slightly, beat the eggs and add to the milk mixture. Turn the mixture into the prepared oven dish, sprinkle with 30 ml (2 T) brown sugar and dot with butter. Bake for 20-25 minutes until set. Serve hot with a thin custard. Serves 4-6.
 

Read more on: starch  |  bake
 

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