Baked Rice Pudding
2 cups milk
300 ml cream
½ cup of grain rice
1 cinnamon stick
1 vanilla bean split, seeds scraped
Pinch of ground nutmeg to sprinkle on top
2 egg yolks.
Preheat oven to 160 degrees C. Combine milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg in medium saucepan. Cook over medium heat, stirring occasionally for 5 minutes or until it reaches a simmer. Remove from heat and set aside for 15 minutes to infuse.
Remove and discard the cinnamon stick and vanilla bean. Add egg yolks and stir to combine.
Pre-cook rice mixture by boiling until the rice is done. Drain well.
Pour rice mixture into 4 cup capacity ovenproof dish. Sprinkle with extra nutmeg. Bake in preheated oven for 40 minutes until brown on top and the ‘custard’ is well set. Remove from oven and set aside for 10 minutes before serving warm.
We serve ours up with hot custard and cooked prunes.
I hope everyone is having a good day or evening where ever you are.