RICE PUDDING

Below lies a recipe for a moreish rice pudding. I have cooked this a few times and placed it in the oven just prior to eating dinner. 1 hour or so spent baking (with just the occasional stir) and desert is served! You can substitute the sultanas for any dried fruit you choose, such as finely chopped apricots or figs.

INGREDIENTS

• 1/2 cup (100g) doongara rice 
• 2 1/2 cups (625ml) reduced-fat milk
• 1/4 cup (55g) caster sugar
• 1/4 cup (40g) sultanas 
• 1 teaspoon vanilla essence
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Optional- extra pinch of ground cinnamon, to serve 

COOKING 

1. Preheat oven to 140 degrees celsius fan-forced. Spray cooking spray on a round cake tin or baking dish. 

2. Wash rice until cold water and drain. Place the rice, milk, sugar, sultanas and vanilla essence in a dish and whisk lightly with a fork. 

3. Bake pudding, uncovered, for one hour, whisking lightly with a fork until the top skin occasionally. Sprinkle the pudding with nutmeg and cinnamon and bake for a further 20 minutes or until rice is tender. Add an extra pinch of ground cinnamon on top of the pudding when serving, if you wish. 

Preparation time- 10 minutes 

Cooking time - 1 hr 20 minutes 

Nutritional count per serving - 5.5g fat / 4.8g protein / 0.4g fibre 

Recipe from the AWW 1000 Best-Ever Recipes 

x E