Name: Rice pudding
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 125 ml long grain rice; 250 ml water; 500 ml milk full cream; 1 cinnamon stick; orange zest only; 2 eggs large; 1 eggs yolk only; 125 ml brown sugar; 250 ml cream; 2.5 ml vanilla essence; 250 g mixed dried fruit; 2 rooibos tea bag chai flavour, soaked in 180ml hot water; 60 ml brown sugar; 1 cinnamon stick

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Ingredients (14)

125 ml	long grain rice
250 ml	water
500 ml	milk — full cream
1	cinnamon — stick
	orange — zest only
2	eggs — large
1	eggs — yolk only
125 ml	brown sugar
250 ml	cream
2.5 ml	vanilla — essence

STEWED FRUIT:

250 g	mixed dried fruit
2	rooibos tea bag — chai flavour, soaked in 180ml hot water
60 ml	brown sugar
1	cinnamon — stick

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Method:

Preheat oven to 160 Degrees Celsius.

In a medium heavy based pot, boil the rice in the water until tender and all the water has cooked away.

Add the milk, cinnamon and zest and simmer gently until three quarters of the milk is absorbed. Remove from the heat.

Heat the cream slightly in a separate small pot or in the microwave.

In a medium bowl, whisk the eggs, sugar and vanilla until light and creamy. Slowly whisk heated cream into the beaten egg mixture, add the cream and egg mixture to the rice and mix until well combined.

Spoon into a buttered medium oven proof dish.Place dish in an oven roasting pan filled halfway with hot water.

Bake for 45 – 50 minutes or until the custard is just set. Should still have a wobble to it.

Meanwhile, prepare the stewed fruit: Place fruit, tea, sugar and cinnamon into a small heavy based pot. Cover and stew over low heat for 45 minutes or until tender.

Serve warm rice pudding with stewed fruit.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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