Name: Rice pudding with marmalade ice cream
Cook time: 90 min
Total time: 90 min
Yield: 2
Ingredients: 4 tablespoon arborio rice (or short grain rice); 600 millilitre whole milk; 4 tablespoon caster sugar; few drops vanilla extract

Rice pudding with marmalade ice cream

Baked rice pudding is so easy to make. This rice pudding recipe has been jazzed up with marmalade ice cream – a great way to use up last year’s preserve

Serves 2

Cook

1H 30M

Ingredients

4 tablespoon arborio rice (or short grain rice)

600 millilitre whole milk

4 tablespoon caster sugar

few drops vanilla extract

Method

1.Preheat oven to 150ºC.

2.Place all the ingredients in an oven-proof dish and stir gently with a fork.

3.Bake for 1½ hours or until the rice is cooked through and creamy.

4.Serve warm with marmalade ice cream.

Marmalade ice cream

5.Soften 2 cups vanilla ice cream and stir through 2-3 tbsp marmalade to give it a rippled effect. Refreeze until required.

Make rice pudding with leftover rice by adding 1 egg and 1 cup milk (beaten together) per cup of cooked rice, and stirring in sugar and vanilla last. Bake at 175ºC for 30-45 minutes until creamy.

Note

Nici Wickes

Ingredients

Method

Marmalade ice cream

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