Arrabawn Recipes

Baked Rice Pudding

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I know the weather is picking up but you can't beat a good rice pudding any day of the week. My mother always had a pot ready on the stove for us when we came in from school. It was so warming.

Ingredients

50g Rice(short or wholegrain)
50g coconut palm sugar*
½ litre Arrabawn Skim Plus
½ teaspoon ground cinnamon+
A pinch of grated nutmeg
2-3 drops vanilla extract(or a fresh split pod)
1 teaspoon raw cacao powder/cocoa(optional)

Method
  1. Wash the rice and place in a pie dish.
  2. Add sugar and milk, mix well.
  3. Add vanilla, cacao and spices.
  4. Clean the rim of the pie dish and bake at 180-200F until the milk starts simmering.
  5. Reduce the heat to 160F and cook slowly over 1.5-2hours until the rice is very soft.
  6. You could at this point sprinkle with some more coconut palm sugar and grill until golden to give it a crème brulee style crunchy topping if you like.
  7. I serve mine with baked plums or stewed apple puree.