Source: Coles Magazine May 2016 - Page 65
Serves 6 - Prep 15 mins (+ 5 min cooling & 10 min resting time) Cooking 1 hour 5 min
Ingredients:
2 cups (500ml) milk
1 cup (250ml) cream
395g can sweetened condensed milk
1/2 cup (100g) medium grain rice, rinsed, drained
2 tablespoon brown sugar
1 teaspoon orange rind
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Coles Brand Australian Free Range Egg yolks
2 tablespoons flaked almonds, toasted
Roasted rhubarb
1 bunch rhubarb, cut into 5cm lengths
2 tablespoons caster sugar
2 tablespoons orange juice
Orange zest, to sprinkle
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| Image Source: Taste.com.au |
Ingredients:
2 cups (500ml) milk
1 cup (250ml) cream
395g can sweetened condensed milk
1/2 cup (100g) medium grain rice, rinsed, drained
2 tablespoon brown sugar
1 teaspoon orange rind
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Coles Brand Australian Free Range Egg yolks
2 tablespoons flaked almonds, toasted
Roasted rhubarb
1 bunch rhubarb, cut into 5cm lengths
2 tablespoons caster sugar
2 tablespoons orange juice
Orange zest, to sprinkle
- Preheat oven to 160C. Combine milk, cream, condensed milk, rice, sugar, orange rind, vanilla, cinnamon and nutmeg in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until mixture comes just to a simmer. Set aside for 5 mins to cool slightly.
- Add the egg yolks and stir to combine. Pour into a 4-cup (1L) ovenproof dish. Bake, stirring every 15 mins, for 1 hour or until rice is tender and custard is set. Set aside for 10 mins to rest.
- Meanwhile, to make roasted rhubarb, increase oven to 180C. Line a baking tray with baking paper. Arrange the rhubarb over the prepared tray. Sprinkle with sugar, orange juice and orange zest. Bake for 10 mins or until just tender.
- Divide rice pudding among serving bowls. Top with roasted rhubarb and sprinkle with almonds.