- 80ml - raisins
- 60ml - brown sugar
- 60ml - sliced almonds, toasted
- 125ml - long-grain white rice, uncooked
- - 1 whole stick cinnamon
- - white chocolate curls OR white chocolate shavings to serve (optional)
- 5ml - vanilla essence
- - pinch of ground nutmeg
- - pinch of salt
- - 1 egg
- 875ml - low-fat milk
1 In a saucepan over medium heat, add the rice, 750ml (3c) milk,the cinnamon stick and the salt.
Cook for 20 minutes, stirring frequently until the mixture comes to a simmer and begins to thicken.
2 In a separate bowl, whisk the egg, sugar and the remaining milk until well combined. Add about 250ml (1c) of the rice mixture to the egg mixture at a time, whisking to combine.
3 Place the rice and egg mixture back into the pot. Add the nutmeg and vanilla essence and continue to cook over low heat for 5-7 minutes or until thickened.
4 Remove from heat and stir in the raisins.
5 Serve warm or cold with the almond slices and chocolate shavings, if using.