Name: Baked rice pudding
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6
Ingredients: 900 millilitre whole milk; 4 tablespoon caster sugar; 6 tablespoon medium-grain rice; 1/2 lemon, zest only; 1/2 teaspoon ground nutmeg; 1 cup evaporated milk

Baked rice pudding

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Serves 6

Prep

Cook

Total

1H 5M

Ingredients

900 millilitre whole milk

4 tablespoon caster sugar

6 tablespoon medium-grain rice

1/2 lemon, zest only

1/2 teaspoon ground nutmeg

1 cup evaporated milk

Method

1.In a 2-litre saucepan, bring the first 5 ingredients to a very gentle simmer. Stir well to free up the rice and to help prevent it sticking.

2.You can now either: Semi-cover with a lid and cook over a low heat for around 45 minutes until the rice is soft, stirring regularly to prevent the rice catching on the bottom. Or, place semi-covered in the oven at 150°C and bake for 50 to 60 minutes until rice is soft and the mixture slightly thickened.

3.Stir in the evaporated milk and return to the heat or oven for 15 minutes. When cooked, remove and allow to cool a little before serving. Top with a little fresh cherry and orange salad.

For something special, mix any leftovers with thick and creamy custard and serve with a dollop of jam or berry compote.
Note

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