Rice pudding

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rice pudding
rice pudding
Prep Time: 5 MIN
Servings: 4
Cooking Time: 30 MIN
  • 125ml - long-grain white rice, uncooked
  • 875ml - low-fat milk
  • - 1 whole stick cinnamon
  • - pinch of salt
  • - 1 egg
  • 60ml - brown sugar
  • - pinch of ground nutmeg
  • 5ml - vanilla essence
  • 80ml - raisins
  • 60ml - sliced almonds, toasted
  • - white chocolate curls OR white chocolate shavings to serve (optional)

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.

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