Rice pudding

Name: Rice pudding
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 350.00 ml milk; 250.00 ml cream; 500.00 ml rice cooked; 45.00 ml brown sugar; 5.00 ml vanilla essence; 65.00 ml marmalade; 30.00 ml whiskey; 3.00 eggs extra-large; 30.00 ml brown sugar; 15.00 ml butter

6 servings Cooking: 25 mins

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Starch

By Food24 November 03 2009

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Ingredients (10)

350.00 ml	milk
250.00 ml	cream
500.00 ml	rice — cooked
45.00 ml	brown sugar
5.00 ml	vanilla — essence
65.00 ml	marmalade
30.00 ml	whiskey
3.00	eggs — extra-large
30.00 ml	brown sugar
15.00 ml	butter

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Method:

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.