Creamy rice pudding

Fairlady
6 servings
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

100.00 g white rice — uncooked
2.00 Litres milk
4.00 eggs — extra-large
125.00 ml sugar
30.00 ml lemon — zest only
2.00 cinnamon sticks — broken up
10.00 ml vanilla — essence
butter — to grease
Tap for ingredients
Tap for ingredients

Method:

1. Preheat the oven to 160 ºC.
2. Place the rice in a heavy-based saucepan. Add 1,25 litres (5 cups) milk and simmer gently, uncovered, for 20 minutes or until the rice gradually absorbs half the milk and is soft and absorbent. Stir occasionally with a wooden spoon to prevent sticking.
3. Using a whisk, beat the eggs and remaining 250 ml (1 cup) milk in a bowl until well blended.
4. Stir in the sugar, lemon peel, cinnamon sticks and vanilla essence. Add to the rice mixture and stir well.
5. Spoon the mixture into a buttered 1,5-2 litre (6-8 cup) ovenproof dish.
6. Place the dish in a roasting pan and add enough water to the pan to come halfway up the sides of the dish.
7. Place the pan in the oven and bake for 45 minutes, or until the custard is just firm (lightly set) and golden brown on top. Serve lukewarm, on its own, or see the serving suggestions ideas (tips).



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.