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Ingredients
- 1 cup cooked rice
- 2 eggs
- 2 cups whole milk
- 1/8 teaspoon salt
- 4 tablespoons sugar
- 1 pinch nutmeg (optional)
- 1 dash vanilla essence (optional)
- 3/4 cup raisins (optional)
Method
- Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
- Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
