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Baked Rice Pudding with roasted Rhubard

Source: Coles Magazine May 2016 - Page 65

Image Source: Taste.com.au
Serves 6 - Prep 15 mins (+ 5 min cooling & 10 min resting time) Cooking 1 hour 5 min

Ingredients:
2 cups (500ml) milk
 1 cup (250ml) cream
 395g can sweetened condensed milk
 1/2 cup (100g) medium grain rice, rinsed, drained
 2 tablespoon brown sugar
 1 teaspoon orange rind
 1 teaspoon vanilla bean paste
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 2 Coles Brand Australian Free Range Egg yolks
 2 tablespoons flaked almonds, toasted
Roasted rhubarb
 1 bunch rhubarb, cut into 5cm lengths
 2 tablespoons caster sugar
 2 tablespoons orange juice
 Orange zest, to sprinkle



  1. Preheat oven to 160C. Combine milk, cream, condensed milk, rice, sugar, orange rind, vanilla, cinnamon and nutmeg in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until mixture comes just to a simmer. Set aside for 5 mins to cool slightly.
  2. Add the egg yolks and stir to combine. Pour into a 4-cup (1L) ovenproof dish. Bake, stirring every 15 mins, for 1 hour or until rice is tender and custard is set. Set aside for 10 mins to rest.
  3. Meanwhile, to make roasted rhubarb, increase oven to 180C. Line a baking tray with baking paper. Arrange the rhubarb over the prepared tray. Sprinkle with sugar, orange juice and orange zest. Bake for 10 mins or until just tender.
  4. Divide rice pudding among serving bowls. Top with roasted rhubarb and sprinkle with almonds.

Vic Lic

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