Treat yourself to our delicious Baked Rice Pudding with Jammy Raspberry Sauce. Perfect recipe for a chilly winter’s day.
Serves66
Cook time45 mins45 minutes
Prep time10 mins10 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
½ cup (100g) medium-grain white rice, rinsed, drained
2 cups (500ml) milk
300ml thickened cream
⅓ cup (70g) caster sugar
½ tsp ground cinnamon
1 tsp vanilla bean paste
2 strips orange peel
2 Coles Australian Free Range Egg yolks
¼ tsp ground nutmeg
300g frozen raspberries
¼ cup (55g) caster sugar, extra
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Method
Step 1
Preheat oven to 160°C. Combine the rice, milk, cream, sugar, cinnamon, vanilla and orange peel in a medium saucepan over medium heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until heated through. Remove from heat. Set aside for 10 mins to infuse. Remove the orange peel and discard. Add the egg yolks and stir to combine. Spoon the mixture into a 4-cup (1L) ovenproof dish.
Step 2
Bake, stirring every 10 mins, for 40 mins or until rice is cooked through and sauce thickens slightly. Remove from oven and sprinkle with nutmeg.
Step 3
Meanwhile, combine the raspberries and extra sugar in a medium saucepan over medium-high heat. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens slightly.
Step 4
Spoon the rice pudding among serving bowls. Top with the raspberry sauce to serve.
Baked rice pudding with jammy raspberry sauce
Serves66
Cook time45 mins45 minutes
Prep time10 mins10 minutes, + 10 mins standing time
+ 10 mins standing time
Ingredients
½ cup (100g) medium-grain white rice, rinsed, drained
2 cups (500ml) milk
300ml thickened cream
⅓ cup (70g) caster sugar
½ tsp ground cinnamon
1 tsp vanilla bean paste
2 strips orange peel
2 Coles Australian Free Range Egg yolks
¼ tsp ground nutmeg
300g frozen raspberries
¼ cup (55g) caster sugar, extra
Description
Treat yourself to our delicious Baked Rice Pudding with Jammy Raspberry Sauce. Perfect recipe for a chilly winter’s day.
Method
Step 1
Preheat oven to 160°C. Combine the rice, milk, cream, sugar, cinnamon, vanilla and orange peel in a medium saucepan over medium heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until heated through. Remove from heat. Set aside for 10 mins to infuse. Remove the orange peel and discard. Add the egg yolks and stir to combine. Spoon the mixture into a 4-cup (1L) ovenproof dish.
Step 2
Bake, stirring every 10 mins, for 40 mins or until rice is cooked through and sauce thickens slightly. Remove from oven and sprinkle with nutmeg.
Step 3
Meanwhile, combine the raspberries and extra sugar in a medium saucepan over medium-high heat. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens slightly.
Step 4
Spoon the rice pudding among serving bowls. Top with the raspberry sauce to serve.
