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yummiest rice pudding ever!
To cheer myself up after all the mother-related stress, I decided that I needed a treat. So tonight I made rice pudding for dessert. It's a new recipe that I recently found on taste.com.au and oh my god, it is seriously is the yummiest rice pudding ever! I am so in love with this rice pudding I would gladly eat it for breakfast, lunch and dinner. That's how much I love it!
Caramelised Indian Rice Pudding
Ingredients (serves 6)
Method:
Place cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g of the caster sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. (At this stage I spooned the pudding into individual serving bowls before sprinkling on the extra sugar.) Sprinkle with remaining sugar, place under a hot grill and cook for 10 minutes until the sugar is bubbling and golden (similar to crème brûlée).
Yummiest. Rice. Pudding. Ever!
Caramelised Indian Rice Pudding
Ingredients (serves 6)
- 1/2 teaspoon ground cardamom
- 1 cinnamon quill
- 1 tsp vanilla extract
- 1 tsp finely grated lemon rind
- 50g unsalted butter
- 200g arborio (risotto) rice
- 1.2L milk
- 1/2 cup (80g) sultanas
- 150g caster sugar
Method:
Place cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g of the caster sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. (At this stage I spooned the pudding into individual serving bowls before sprinkling on the extra sugar.) Sprinkle with remaining sugar, place under a hot grill and cook for 10 minutes until the sugar is bubbling and golden (similar to crème brûlée).
Yummiest. Rice. Pudding. Ever!