Baked rice pudding with brandy
Serves 4–6
Preparation time 30 minutes Baking time 1 hour
If you find the pudding too rich, use milk instead of cream.
You need
• 2 cups (500 ml) full-cream milk
• 1 cup (250 ml) cream
• 1 cinnamon stick
• 1 teaspoon vanilla essence or a whole vanilla pod
• ½ cup (100 g) Arborio rice
• / cup sugar
• pinch of salt
• 2 egg yolks
• ¼ cup brandy or Amarula
• grated peel of 1 lemon
• pinch of nutmeg
• 2 tablespoons brown sugar
Here’s how
1 Preheat the oven to 160˚ C. Grease a 1 ℓ oven dish.
2 Bring the milk, cream, cinnamon stick, vanilla, rice, sugar and salt to a boil. Stir occasionally to prevent the mixture from burning. Simmer for 5 minutes, remove from the heat and set aside for 15 minutes.
3 If you’re using a vanilla pod, cut it open lengthways and remove the seeds with the tip of a knife. Add the seeds to the rice and discard the pod. You can now remove the cinnamon stick.
4 Beat the egg yolks, brandy or Amarula, the lemon peel and nutmeg together and add to the rice mixture.
5 Spoon the mixture into the oven dish and bake for 1 hour. Remove from the oven and sprinkle over the brown sugar. Set aside for 10 minutes before serving.