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two cups (five hundredml) milk about three hundredml thin cream one/two cup (one hundred and teng) medium grain (calrose) rice, rinsed, drained one/two cup (one hundredg) caster sugar one cinnamon (Recipes by ingridients cinnamon) stick one vanilla (Recipes by ingridients vanilla) bean, split, seeds scraped Pinch of ground nutmeg, plus extra to sprinkle two strips lemon (Recipes by ingridients lemon) rind two egg yolksStep one Preheat oven to one hundred and sixtyC. Baked Rice Pudding Recipe. Combine milk, cream, rice, sugar,, cinnamon (Recipes by ingridients cinnamon) vanilla (Recipes by ingridients vanilla) bean and seeds, nutmeg and lemon (Recipes by ingridients lemon) rind in a medium saucepan. Cook over meduim heat, stirring occasionally, for five minutes or until it reaches a simmer. Baked Rice Pudding Recipe. Remove from heat and set aside for about fifteen minutes to infuse. Step two Remove and discard the cinnamon (Recipes by ingridients cinnamon) stick and vanilla (Recipes by ingridients vanilla) bean. Baked Rice Pudding Recipe. Add egg yolks and stir to combine. Pour rice mixture into a about four cup (one litre) capacity ovenproof dish. Sprinkle with extra nutmeg. Bake in preheated oven for fourty minutes or until rice is tender and custard is set. Remove from oven and set aside for ten minutes before serving. Serve warm..
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