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Rice Pudding

Rice Pudding

Rice Pudding
Recipe by: Daleen van der Merwe

Serves: 6
Preparation: 5 min
Cooking: 1 hour

1 cup uncooked Excella white rice

2 cups water
25 g butter
3 eggs
1 cup milk
1 cup cream
½ cup white sugar
1 t vanilla essence
1 star anise
1 cinnamon stick
1 cloves
½ t salt
⅓ cup raisins
⅛ t ground nutmeg
custard to serve

Place the uncooked rice and all the aromatics in a saucepan, add the water and bring to a boil. Reduce the heat, and simmer for 25 – 30 minutes. When done remove the aromatics (star anise, cinnamon stick and cloves) then stir in the butter.

Preheat the oven to 170 °C. Grease a large baking dish (25 x  15 cm and 5 cm deep). In a large bowl, beat together the eggs, milk, cream, sugar, vanilla and salt. Stir in the rice and raisins.

Pour in to the greased baking dish. Bake uncovered for 30 minutes; sprinkle with the nutmeg  and stir the pudding. Bake until a knife inserted in the centre comes out clean.

Serve with a thin custard.

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