Rice pudding

AT A GLANCE

  • Serves 6 people

  • 1 litre (4 cups) milk
  • 1 vanilla bean, split and seeds scraped
  • 1 cinnamon quill
  • 1 lemon, finely grated rind only
  • 200 gm short-grain rice
  • 150 gm (2/3 cup) white sugar
  • 120 gm butter, coarsely chopped
  • 6 egg yolks
  • To serve: ground cinnamon
01   Combine milk, vanilla bean and seeds, cinnamon quill and lemon rind in a saucepan and bring to the boil over low heat to infuse. Remove and discard vanilla bean and cinnamon quill, add rice and stir to combine. Simmer for 20 minutes or until rice is tender, then stir through sugar and butter. Stir through egg yolks and cook over low heat for 5-10 minutes or until mixture has thickened. Divide among warmed serving dishes, scatter with cinnamon and serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS

FEATURED IN

Oct 2007

Oct 2007

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