Kategorie

Rice Pudding

Name: Rice Pudding
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 115 g short-grain rice; 115 g unsalted butter, softened; 115 g sugar; 700 ml whole milk; 6 medium eggs; 1/2 tsp ground nutmeg; 1/2 tsp ground cinnamon; 60 ml rose water; 50 g raisins (optional)

Zusammenfassung

Original recipe from Public Domain Recipes, released under the Unlicense. Source

Preparation

Heat the oven to 175 °C / 350 °F. Generously butter a 1.5-litre ovenproof dish.
Rinse the rice in a sieve under cold water. Put it in a saucepan with 500 ml milk, bring to a boil, then cook over low heat for about 15 minutes, stirring occasionally, until tender. Remove from the heat and cool for 10 minutes.
Whisk the butter and sugar in a large bowl until creamy. Stir in the nutmeg, cinnamon and rose water.
Whisk in the eggs one at a time. Fold in the remaining 200 ml milk and the warm rice in batches; stir in the raisins now if using.
Pour into the dish and bake for 40 to 50 minutes, until the centre is just set. It may still have a very slight wobble when the dish is gently shaken.
Cool for at least 30 minutes. Serve warm or completely chilled in six portions.