food for thought

by michelle

baked rice pudding

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This is an old favourite with a fragrant Middle Eastern twist.


baked-rice-pudding-servePreheat the oven to 160℃ (320℉). In a saucepan heat 3 cups of milk and 1 cup of cream with a cinnamon stick, 3 strips of orange rind, ¾ of a cup of caster sugar, a teaspoon of vanilla paste and a generous grating of whole nutmeg. Heat to a simmer then pour into a casserole dish. Add ¾ of a cup of arborio rice, a teaspoon of orange blossom water (available in Middle Eastern stores) and 3 egg yolks and mix well. Bake until set and browning. Serve warm scattered with pomegranate seeds.


Written by michelle picker

January 29, 2014 at 6:29 am

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