Newsletter # 66 – Creamy caramel rice pudding
The depths of an Australian winter in Newcastle can still be pretty mild but being wintertime we still look forward to opening up our recipe books to the comfort food pages. Today’s recipe is based on creamed rice, a dessert (in my opinion) that ranks in the top 10 of winter desserts and invariably I make too much because it is just so good.
We all know creamed rice, rice custard and rice pudding – well this is a combination of both. To add a touch of difference, we caramelise the sugar and finish this dessert with a thin layer of crispy caramel, similar to a crème brulee.
Ingredients
Method
- Assemble your ingredients
- Pour 100ml water into a saucepan
- Carefully add the 100g sugar into the middle of the water. Do not mix
- On your stove top bring the water and sugar to a rapid simmer. Again, do not stir or move the saucepan
- Cook for around 10 minutes, until it starts to turn colour. You can stir it now
- Add the cream
- Bring back to the boil while stirring
- Stir in the milk, 250ml water, rice, vanilla and salt
- Bring back to the boil and turn the heat down to a slow simmer
- Cook for 30 minutes, stirring occasionally
- Turn off heat and cool slightly
- Preheat your oven to 150℃
- In a separate bowl beat the eggs and then strain them
- Temper the eggs with a few spoonfuls of the hot rice mix before stirring the egg mix back into the creamy rice
- Mix well
- Portion the rice into oven proof bowls
- Bake the rice in a water bath for 45 minutes
- After 45 minutes remove the bowls and place on a clean, dry, flat oven tray
- Turn the oven to the grill setting
- Sprinkle 2 teaspoons of caster sugar on the top of each bowl and spread evenly
- Place bake under the grill for 5 minutes to caramelise the sugar
- Ready to serve
Notes
Adjust the sweetness to suitServe with a berry compote or on its own
