Name: Citrus rice pudding
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 2 cup (500ml) no-fat milk; 1 vanilla bean, halved lengthways; 2 teaspoon orange rind, finely grated; 1 teaspoon lemon rind, finely grated; 1 teaspoon lime rind, finely grated; 2 eggs; 1 egg white; 1/2 cup (110g) caster (superfine) sugar; 1 1/2 cup cooked white medium-grain rice

Ingredients

2 cup (500ml) no-fat milk

1 vanilla bean, halved lengthways

2 teaspoon orange rind, finely grated

1 teaspoon lemon rind, finely grated

1 teaspoon lime rind, finely grated

2 eggs

1 egg white

1/2 cup (110g) caster (superfine) sugar

1 1/2 cup cooked white medium-grain rice

Method

1.Preheat oven to 160°C (140°C fan forced). Grease shallow oval 1.5-litre (6-cup) ovenproof dish.

2.Bring milk, vanilla bean and rinds to the boil in medium saucepan. Remove from heat, stand, covered, 5 minutes. Discard vanilla bean.

3.Meanwhile, whisk eggs, egg white and sugar in medium bowl. Gradually whisk hot milk mixture into egg mixture.

4.Spread rice into dish, pour egg mixture carefully over rice. Place dish in large baking dish, add enough boiling water to baking dish to come halfway up side of pudding dish.

5.Bake pudding about 1 hour or until set.

You need to cook about ½ cup (100g) white medium-grain rice for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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