Baked rice pud­ding

Malta Independent - - CROSSWORD & FUN -


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.

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