Preparation time is 25minutes
Cook time is 1hours 5minutes
Total time is 1hours 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2 cups milk
- 300milliliter thickened cream
- 1 pinch ground cinnamon
- 1teaspoons vanilla-bean paste
- 1/2 cup calrose rice
- 2 Woolworths free range egg yolks
- 2/3 cup caster sugar
- 1/4 cup raspberry jam
Nutrition per serving
2700kJ / 648Cal
2700 Kilojoules or 648 Calories
31% of daily energy intake*
Protein
9.1grams
Fat
36.2grams
Carbs
71.0grams
Sugars
51.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This classic creamy dessert is comfort food at its finest. Dollop the baked vanilla rice pudding with raspberry jam for a delicious flavour pairing that will delight tastebuds.
Method
Step 1 of 4
Preheat oven to 160°C/140°C fan-forced. Grease a 6-cup-capacity, microwave-safe round ceramic baking dish.
Step 2 of 4
Combine milk, cream, cinnamon and vanilla in prepared dish. Microwave on high for 4 minutes or until warm. Add rice, egg yolks, and half of the sugar.
Step 3 of 4
Bake for 1 hour, stirring halfway through cooking or until rice is tender and custard has set. Set aside for 10 minutes.
Step 4 of 4
Sprinkle rice pudding with remaining sugar. Use a kitchen blow torch to caramelise sugar. Stand for 5 minutes. Dollop with jam. Serve.
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