Prep 20 mins
Cook 30 mins
Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.
- 236.59 ml cooked rice
- 2 eggs
- 473.18 ml whole milk
- 0.59 ml salt
- 59.16 ml sugar
- 0.25 ml nutmeg (optional)
- 0.25 ml vanilla essence (optional)
- 177.44 ml raisins (optional)
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
This turned out very good! I'm sampling the pudding as I write this review. The rice and raisins settled down in the lower part of the dish, and there was a layer of plain pudding over them. I used cooked brown rice, and it seems fine to me. I also used 1 1/2 cups milk and 1/2 cup 43% cream. Very quick and easy, and it provides something useful to do with leftover rice. I think some people may be unhappy because no cooking time is given, but I just tested it a few times, and stopped cooking when there was no more liquid. Thank you very much for sharing this recipe.