CREAMY VANILLA RICE PUDDING
PREP TIME: 5 MINS
COOK TIME: 1 HOUR 30 MINS
SERVES 4 (AS AN OCCASIONAL DESSERT)
¼ tsp margarine, for greasing
75g (1/3 cup) short-grain rice
1 Tbsp brown sugar or granulated sugar substitute
2 tsp caster sugar or granulated
sugar substitute
700ml light milk, plus 50ml extra 1/2 vanilla pod
Fresh or defrosted frozen raspberries, to serve (optional)
1 Preheat oven to 130°C (fanforced). Grease a 1.2L (5 cup and 5cm deep) ovenproof baking dish and place on a baking tray.
2 Place rice in saucepan with both sugars and 700ml milk. Split vanilla pod in half; scrape out seeds into pan. Add pod. Heat milk, whisking, over medium heat. As the mixture is about to come to the boil, immediately remove it from heat.
3 Pour mixture into baking dish, scraping out all rice and seeds from bottom of pan. Bake for 30 minutes. Remove from oven and stir. Return to oven for a further 30 minutes and then stir again. Return to oven for a further 25-30 minutes, or until rice is cooked and has absorbed enough milk to give the mixture a creamy consistency.
4 Remove pudding from oven and set aside for 2 minutes. Stir in 50ml milk. Serve with berries, if using. ➤
PREP TIME: 10 MINS (+ COOLING)
COOK TIME: 30 MINS
SERVES 4 (AS AN OCCASIONAL DESSERT)
60g (1/4 cup) sugar
1 Tbsp granulated sugar substitute 2 x 60g eggs, separated
1 Tbsp grated orange zest
60ml (1/4 cup) fresh orange juice
1 Tbsp olive oil
5 Tbsp plain flour
125ml (½ cup) skim milk
60g (½ cup) frozen cranberries
1 tsp icing sugar
1 Preheat oven to 160°C (fanforced). Place four 185ml (/ cup) ovenproof ramekins in a 20cm square baking dish with tall sides. Put a kettle of water on to boil for the water bath.
2 Place sugar, sugar substitute, egg yolks, orange zest, orange juice and olive oil in a large bowl. Whisk vigorously until light in colour and foamy, for about 1 minute. Add plain flour and milk to egg yolk mixture in 3 additions, alternating flour mixture with milk and whisking well after each addition.
3 Put egg whites in a medium bowl. Using an electric mixer on medium-high speed, beat until stiff peaks form. Using a flexible spatula, fold beaten whites into batter in 3 batches.
4 Divide frozen cranberries evenly among ramekins. Spoon batter evenly between ramekins. 5 Pour the boiling water into the baking dish to reach halfway up sides of ramekins. Bake in oven for 30 minutes, or until tops of cakes have puffed and are lightly browned.
6 Remove baking dish from oven. Transfer ramekins to a wire rack and set aside for 10 minutes to cool slightly. Dust with icing sugar before serving warm or at room temperature.