Rice Pudding

Baked rice pudding, cooked very slowly until it is very creamy inside with a nice golden crust and slightly crisp edges.

4 hours

Prep Time

(11)

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Ingredients

5 Tbsp short grain rice
2 Tbsp Chelsea white sugar
3 cups Meadow Fresh full-cream milk
2–3 drops of vanilla essence
1 Tbsp butter
¼ tsp ground nutmeg

Varitation

Sago Pudding: Replace the rice with 3 Tbsp of sago.

Method

Preheat the oven to 150˚C. Grease a 4-cup ovenproof dish.
Put the rice and sugar in the dish and add the milk and vanilla. Mix well and leave to soak for 30 minutes.
Add the butter in small pieces and sprinkle over the nutmeg.
Bake for 2–3 hours, stirring two to three times in the first hour.

Additional Tip: For best results, cover your rice pudding with foil while baking. This helps the rice cook evenly and keeps the top from drying out. If you’d like a light golden finish, remove the foil for the last 15–20 minutes of baking.

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Helen Hadland

With a 1/4 tsp salt brings out the flavour.

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Rice Pudding

Varitation

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