Rice pudding



  • 300ml milk
  • 300ml thin cream
  • 2 tablespoons caster sugar
  • Large piece orange peel
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 50g white short-grain rice
  • Grated nutmeg
  • 1 cup good-quality raspberry jam


Step 1


Preheat oven to 180°C. Place milk, cream, sugar, orange peel, vanilla bean and seeds and cinnamon in a saucepan. Bring to the boil, then turn off heat. Set aside for 30 minutes.

Step 2

Place rice in a greased 1-litre ovenproof dish and strain milk over top, discarding the solids. Stir to combine. Grate nutmeg over the top and bake for 1 1/2 hours until golden.

Step 3

Place jam and 1/2 cup water in a saucepan over low heat and whisk to combine. Cook for 5 minutes and serve warm with the rice pudding.

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