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Baked Rice Pudding
Ingredients
| 250 ml | milk |
| 150 ml | cream |
| 55 g | medium grain rice, e. g. Arborio, rinsed, drained |
| 50 g | caster sugar |
| 1 | cinnamon stick |
| 1/2 | vanilla bean, split, seeds scraped |
| 1 pinch(es) | freshly ground nutmeg, plus extra to sprinkle |
| 1 strip(s) | lemon rind |
| 1 | egg yolk |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Combine milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg and lemon rind in a saucepan.
Heat over medium heat, stirring occasionally, for about 5 minutes until it starts to simmer. Remove from heat and set aside for 15 minutes to infuse.
Remove and discard cinnamon stick, vanilla bean and lemon rind. Add egg yolk and stir to combine. Pour rice mix into ovenproof dishes and sprinkle with nutmeg.
Bake in a preheated oven (160ºC)for about 40 minutes until rice is tender and custard is set. Remove from oven and set aside for 10 minutes. Serve warm.
Heat over medium heat, stirring occasionally, for about 5 minutes until it starts to simmer. Remove from heat and set aside for 15 minutes to infuse.
Remove and discard cinnamon stick, vanilla bean and lemon rind. Add egg yolk and stir to combine. Pour rice mix into ovenproof dishes and sprinkle with nutmeg.
Bake in a preheated oven (160ºC)for about 40 minutes until rice is tender and custard is set. Remove from oven and set aside for 10 minutes. Serve warm.
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