Photo by Julie O’Malley
Baked Rice Pudding
2 cups (500ml) milk
300ml thin cream
1/2 cup (110g) medium grain (calrose) rice, rinsed, drained
1/2 cup (100g) caster sugar
1 cinnamon stick
1 vanilla bean, split, seeds scraped
Pinch of ground nutmeg, plus extra to sprinkle
2 strips lemon rind
2 egg yolks
1. Preheat oven to 160°C. Combine milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg and lemon rind in a medium saucepan. Cook over meduim heat, stirring occasionally, for 5 minutes or until it reaches a simmer. Remove from heat and set aside for 15 minutes to infuse.
2. Remove and discard the cinnamon stick and vanilla bean. Add egg yolks and stir to combine. Pour rice mixture into a 4 cup (1 litre) capacity ovenproof dish. Sprinkle with extra nutmeg. Bake in preheated oven for 40 minutes or until rice is tender and custard is set. Remove from oven and set aside for 10 minutes before serving. Serve warm.