Rice pudding


Ingredients 10
Servings 6
Time

Ingredients

  • 70
    g
    self-raising flour
  • 4
    extra-large eggs, whisked
  • 625
    ml
    milk
  • 165
    g
    smooth apricot jam, melted
  • 210
    g
    castor sugar
  • 500
    ml
    cooked rice
  • 75
    g
    dried apricots, finely chopped and soaked
  • 15
    ml
    butter, melted
  • 5
    ml
    vanilla essence
  • cinnamon for sprinkling
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 26 x 21 cm ovenproof dish with margarine. Place the self-raising flour in a large mixing bowl. Whisk the eggs and milk together and add to the self-raising flour while stirring continuously with a whisk. Mix the apricot jam and castor sugar and add to the flour mixture. Add the rice, chopped apricots, butter and vanilla essence. Mix well and pour into the prepared dish. Sprinkle with a little cinnamon. Bake for about 55 minutes or until the pudding has set and is golden brown on top. Serve hot with ice cream or custard.
 

Read more on: bake  |  fruit
 

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