Baked Rice Pudding
This is an easy winter warmer, I know winter has now come to a close, but the nights are still a bit chilly and this is a nice dessert to quickly whack on to cook while you're eating dinner.
You will need...
300ml pouring cream
1/2 cup of medium grain rice (either arborio or calrose work fine), rinsed and drained
1/2 cup caster sugar
1 cinnamon quill (I used Cassia bark, which is in the same family but has a spicier, more pungent flavour, I only put the quill in while boiling the milk, and removed it before placing in the oven so the flavour wasn't too intense)
1 vanilla bean, split
2 egg yolks
some freshly ground nutmeg
custard and banana to serve
1. Preheat the oven to 160 degrees celsius, grease a 1Lt capacity baking dish.
2. Bring the milk and cream to a simmer, with the sugar, vanilla bean and cinnamon. Stir, then add the rice. Cook for 1 minute on low, then set aside for 2 minutes to infuse. Carefully remove the cinnamon quill and vanilla pod, mix in the egg yolks then pour into the baking dish.
3. Sprinkle with freshly ground nutmeg, then cover with foil and place in the oven to bake for 35 minutes.
4. Remove foil, and continue to bake for 5 minutes until golden on top, rice is tender and custard is set. Rest outside of oven for 10 minutes before serving.
NB. I served mine with warmed custard and sliced banana, but you can serve with whatever you like. I love this with poached pears or baked figs also.