• Baked rice pudding

    Ingredients

    • 100g (½ cup) arborio rice
    • 1 litre milk
    • 1 vanilla pod, split and seeds scraped
    • 30ml (2 tbsp) castor sugar
    • 4 pieces lemon peel
    • 30ml (2 tbsp) butter, chopped
    • 15ml (1 tbsp) castor sugar, extra double-thick cream, to serve

    Instructions

    1

    Preheat the oven to 160ºC.

    2

    Place the rice in the base of a 1,75-litre-capacity shallow ovenproof dish.

    3

    Combine the milk, vanilla pod and seeds, sugar and lemon peel in a bowl. Pour this over the rice and stir to combine. Cover with foil and place on a baking tray.

    4

    Bake for 1 hour, remove the foil and stir.

    5

    Bake uncovered for a further 30 minutes.

    6

    Top with the butter, sprinkle with the extra sugar and bake until the top is golden, about 10 – 15 minutes.

    7

    Serve with the cream.

    ×
    Exit mobile version