Serves: 4
Prep time: 20min
Cook time: 45min
Ingredients:
- 1 cinnamon stick
- 3 cloves
- 1 vanilla pod, halved with seeds removed
- 400ml (13.5 fl oz) coconut milk
- 400ml (13.5 fl oz) milk
- 200ml (6.8 fl oz) cream
- 1/4 grated nutmeg
- zest of 1 lime
- 3 tbsp brown sugar
- 225g (7.9 oz) short-grain rice (e.g., Arborio)
Method:
1. In a shallow, oven-safe pan, place the cinnamon, cloves, and vanilla. Toast lightly for 1-2 minutes.
2. Pour in the milk, coconut milk, and cream. Add the lime zest, brown sugar, and nutmeg. Stir and bring the mixture to a light simmer.
3. Sprinkle in the rice. (Contrary to Uncle Roger's advice, for this dish don't wash the rice as you want the starch to help thicken the pudding.) Stir gently and transfer the pan to a preheated 160°C (320°F) oven.
4. Bake for 40-45 minutes or until the rice is cooked through and the top has a lovely golden colour.
5. Serve and enjoy!
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