Dessert Recipes - Mike McEnearney`s indulgent baked rice pudding
- Women`s Corner
- February 12, 2023
Raspberries have a lovely sharp bite that goes well with this rich, creamy pudding, says Mike.
Ingredients:
- Butter, softened, to grease
- 100g arborio or carnaroli rice (from supermarkets)
- 720ml pure (thin) cream
- 1 cup (250ml) milk
- 50g caster sugar
- 1 vanilla bean, scraped
- 1/4 whole nutmeg, finely grated
- 250g raspberries
- 1 tsp pure icing sugar, sifted
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Method:
1. Preheat the oven to 140°C. Grease a 6-cup (1.5L) baking dish with butter.
2. Place the rice in a sieve and wash well under cold running water. Drain.
3. Place the cream, milk, sugar and vanilla pod and seeds in a small heavy-based saucepan over low heat. Stir until well combined and cook until hot. Discard the vanilla pod.
4. Scatter the rice over prepared baking dish. Pour in the hot cream mixture and stir to combine. Place dish on a baking tray and bake, stirring every 30 minutes, for 1 hour 40 minutes or until rice is tender. Remove from oven and scatter with nutmeg.
Increase oven to 190°C, return rice and bake, without stirring, for a further 15 minutes or until golden. Remove from oven and stand for 20 minutes.
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5. Meanwhile, gently toss raspberries and icing sugar in a bowl. Stand for 20 minutes. Scatter warm pudding with raspberries to serve.
This recipe is taken from https://www.delicious.com.au/recipes/
