Rice Pudding | From the Country Kitchen

ricepudding-1-11 copyOne of the highlights of winter (anywhere) is the puddings. The smell of home-made sweets wafting through the air is the greatest on a cold, stormy night. That’s why we included baking a pudding on the Wheatbelt Winter Bucket List (which you should totally check out if you haven’t yet). This rice pudding is a delicious and easy dessert that is ideal for using up left-over rice. Here’s how to do it!

You will need | 2 eggs, 2 cups of cooked rice (we use long grain), 1/4 cup of sugar, 2.5 cups of milk, vanilla essence, nutmeg, butter

Step 1 | Preheat the oven to 160 degrees (Celsius)

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Step 2 | Beat together the eggs and sugar until light and fluffy.

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Step 3 | Add a few drops of vanilla essence to the mixture

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Step 4 | Add the milk and mix together

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Step 5 | Evenly spread the rice and sultanas out into a oven-proof dish

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Step 6 | Gently pour the liquid mixture over the rice and sultanas

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Step 7 | Sprinkle with ground nutmeg

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Step 8 | Add a few dobs of butter evenly over the top of the pudding

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Step 9 | Put the pudding dish into a shallow dish of water and then place both dishes into the preheated oven for 50 – 60 minutes

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Step 9 | Serve when hot, and enjoy! Try it with cream, or some preserved fruits.

Have you ever made rice pudding before? What’s your favourite pudding? Maybe you can share the recipe on Wheatbelt Local (just flick us an email at info@wheatbeltlocal.com.au)

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From the Country Kitchen is a feature on Wheatbelt Local that showcases the best of hearty home-cooked country meals from home cooks around the region. If you know how to cook the best casserole or a cake to die for (or anything else yummy!) send us an email: info@wheatbeltlocal.com.au and your recipe can be featured!

 

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