Rice Pudding

  • Prep Time: 15 minutes (after rice cooked)
  • Cook Time: 60 minutes
  • Serves: 8

Ingredients

  • 60 g rice
  • 25 g butter
  • small pinch salt
  • 4 eggs
  • 1,200 ml milk
  • 50 g sugar
  • Nutmeg

Method

  1. Put rice, 10 g of butter and salt into dish and cook.
  2. Mix the milk, eggs and sugar well until the sugar is completely dissolved.
  3. Smooth the cooked rice over the bottom of a pudding dish.
  4. Gently pour custard mixture over rice.
  5. Cut remaining butter into pieces and float on mixture.
  6. Sprinkle nutmeg over mixture.
  7. Bake gently standing in a dish of water, until custard is set and the top slightly browned.

Best served: hot, with cream

Preparation Notes

Storage

  • Storage: Refrigerator for 3 - 4 days
  • Freezer: No
  • Reheat: Microwave
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