Ensconce yourself in a bowl of sweet, baked rice pudding infused with cinnamon and vanilla. Yum!
Ingredients
- 2 cups (500ml) milk
- 300ml thin cream
- 1/2 cup (110g) calrose or arborio rice, rinsed, drained
- 1/3 cup (70g) caster sugar
- 1 cinnamon stick
- 2 teaspoons vanilla bean paste
- 2 egg yolks
- Pinch of Masterfoods Ground Nutmeg
Method
- Step 1Preheat oven to 160°C. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer. Remove from heat and set aside for 15 minutes for the flavours to infuse.
- Step 2Remove and discard cinnamon. Add egg yolks; stir to combine. Pour rice mixture into a 4-cup (1 litre) capacity ovenproof dish. Sprinkle with nutmeg. Bake, stirring occasionally, for 1 hour or until rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.
- High protein
- Low sodium
- Vegetarian
Nutrition
2223 kj
Energy
33g
Fat Total
21g
Saturated Fat
9g
Protein
78.4mg
Sodium
28g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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