RICE PUDDING (BRÛLÉE)

SERVES 5 Preparation: 20 min Cooking: about 30 min

LEFTOVER: rice

2 eggs, separated 125ml (½c) sugar

375ml (1½c) cooked

leftover rice 500ml (2c) coconut milk or full-cream dairy milk

1,2 ml (¼t) ground cardamom

5ml (1t) vanilla essence pinch of salt

TOPPING (optional) castor sugar desiccated coconut and/or cherries

Preheat the oven to 180°C. Grease an ovenproof dish or 5 ramekins with nonstick spray.

1 Beat the egg yolks and sugar together until pale in colour and thickened.

2 Heat the rice, coconut or dairy milk, ground cardamom and vanilla essence in a saucepan until warm.

3 Add a little of the rice mixture to the egg yolk mixture. Return the yolk/rice mixture to the saucepan and mix. Stir for 5-7 minutes over low heat until the mixture has thickened slightly. Let it cool for 5 minutes, stirring continuously.

4 Add the salt to the egg whites and whisk into stiff peaks form. Fold into the rice mixture and spoon into the prepared ovenproof dish or ramekins.

5 Bake for 20 minutes or until set. Eat while warm.

6 Topping If you’re making the caramelised sugar topping, let the pudding cool, sprinkle the sugar over and brown in the oven or with a blow torch. Sprinkle the coconut over and garnish with cherries (if using).