Baked rice pudding
2 tablespoons olive oil 500ml milk 300ml thin cream 110g calrose or arborio rice, rinsed, drained 70g caster sugar 1 cinnamon stick 2 teaspoons vanilla bean paste 2 egg yolks Pinch of ground nutmeg
1. Preheat oven to 160°C. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer. Remove from heat and set aside for 15 minutes for the flavours to infuse. 2. Remove and discard cinnamon. Add egg yolks; stir to combine. Pour rice mixture into a 4-cup (1 litre) capacity ovenproof dish. Sprinkle with nutmeg. Bake, stirring occasionally, for 1 hour or until rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.