Rice pudding

Name: Rice pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 70.00 g flour self-raising; 4.00 eggs extra large, whisked; 625.00 ml milk; 165.00 g jam smooth apricot, melted; 210.00 g castor sugar; 500.00 ml rice cooked; 75.00 g apricots dried, chopped, soaked; 15.00 ml butter melted; 5.00 ml vanilla essence; cinnamon ground

6 servings

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Fruit

By Food24 November 03 2009

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Ingredients (10)

70.00 g	flour — self-raising
4.00	eggs — extra large, whisked
625.00 ml	milk
165.00 g	jam — smooth apricot, melted
210.00 g	castor sugar
500.00 ml	rice — cooked
75.00 g	apricots — dried, chopped, soaked
15.00 ml	butter — melted
5.00 ml	vanilla — essence
	cinnamon — ground

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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.