This lush creamy pudding can be paired with almost any jam for added flavour.
Ingredients
- 2 cups milk
- 2 cups pure cream
- 1 teaspoon vanilla bean paste
- 1 cinnamon stick
- 1 teaspoon finely grated lemon rind
- 1/3 cup caster sugar
- 2/3 cup white medium-grain rice
- 1/3 cup apricot jam, warmed
Method
- Step 1Combine milk, cream, vanilla, cinnamon, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil).
- Step 2Add rice. Reduce heat to low. Cook, stirring occasionally, for 30 to 40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. Remove and discard cinnamon stick. Divide rice mixture between bowls. Spoon over jam. Serve.
Nutrition
3571 kj
Energy
59.1g
Fat Total
19.8g
Saturated Fat
0.6g
Fibre
9.4g
Protein
188mg
Cholesterol
85mg
Sodium
73.7g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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