An old fashioned creamy baked rice pudding using left over rice, just like Mum used to make.
When I was growing up Mum worked shift work and often on the weekends. So in our house the traditional Sunday roast could in fact turn up on the menu as a weekday dinner.
Walking through the front door after school to the aroma of slow roasted lamb meant not only a delicious roast dinner with crispy roast potatoes, home made gravy and vinegary mint sauce. It also meant a baked pudding. A golden crusted, custardy pudding made from stale bread or left over rice always accompanied my Mum’s lamb roast.
This is my version of Baked Rice Pudding. I’ve added a hint of orange zest for a little bit of zing. The combination of cinnamon and orange zest takes this from a boring ol’ baked rice pudding to something truly special.
- 2 cups cooked white long grain rice – cooled
- 2 cups milk
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup sugar
- 2 tsp ground cinnamon
- 1/2 teaspoon finely grated orange zest
- Preheat oven to 180ºc
- Add the milk, eggs, vanilla, sugar, cinnamon and zest in a 2 litre baking dish Whisk until well combined.
- Add the rice and mix with a fork making sure there are no clumps of rice. Bake for 45 minutes to an hour or until set.
- Serve with cream or ice cream.
- Servings : 4-6
- Recipe Type : Dessert, Traditional