Creamy rice pudding

Ingredients 8
Servings 6


  • 100
    uncooked white rice
  • 2
  • 4
    extra-large eggs
  • 125
  • 30
    freshly grated lemon peel
  • 2
    cinnamon sticks, broken into pieces
  • 10
    vanilla essence
  • butter for greasing dish


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).

Read more on: starch  |  bake

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