Rice pudding, baked, with Asian flavours

Name: Rice pudding, baked, with Asian flavours
Ingredients: 250ml cooked rice (long grain, Basmati or Jasmine); 250ml full cream milk or half milk, half cream; 4 cardamom pods, remove husks and lightly bruise the seeds; 1-2 sticks cinnamon; 1 or 2 X 1g sachets Stevia or 20ml sugar; 20ml honey; 10ml custard powder or cornflour, mixed to a smooth paste with 20ml water; 25ml golden sultanas, or cubed dried mango, crystallised ginger, seedless raisins; 10ml rose water; 10ml vanilla extract; 2 eggs, separated; A sprinkling of ground cinnamon

foodwinegarden.com

For 4 generous or 6 smaller servings you need 250ml cooked rice (long grain, Basmati or Jasmine) 250ml full cream milk or half milk, half cream 4 cardamom pods, remove husks and lightly bruise the...

View full recipe on foodwinegarden.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwinegarden.com.

Share this recipe:

Cooking tools:

Baking dish
Souffle dish
Fine-mesh sieve
Mortar and pestle
Oven
Stove
Saucepan
Mixing bowl
Whisk
Spatula
Wooden spoon
Measuring cup
Measuring spoon
Chef's knife
Cutting board

Ingredients

250ml cooked rice (long grain, Basmati or Jasmine)
250ml full cream milk or half milk, half cream
4 cardamom pods, remove husks and lightly bruise the seeds
1-2 sticks cinnamon
1 or 2 X 1g sachets Stevia or 20ml sugar
20ml honey
10ml custard powder or cornflour, mixed to a smooth paste with 20ml water
25ml golden sultanas, or cubed dried mango, crystallised ginger, seedless raisins
10ml rose water
10ml vanilla extract
2 eggs, separated
A sprinkling of ground cinnamon