Baked rice pudding with plum jam

For this comforting rice pudding, arborio rice is gently baked in the oven with vanilla, milk and cream, then served with nutmeg and soft-set plum jam.

• serves

  4

• prep

  5 minutes

• cook

  1:30 hour

• difficulty

  Easy

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Ingredients

• 1 cup arborio rice
• 80 g caster sugar
• 1 vanilla bean, split and seeds scraped
• 3 cups (750 ml) milk
• 300 ml thickened cream
• nutmeg, for grating
• pinch salt, to serve
• soft-set plum jam, to serve

Resting time: 15 minutes

Instructions

1. Preheat the oven to 140˚C fan-forced. Combine the rice, sugar, vanilla, milk and cream in a 1.5 litre baking dish and stir to combine. Bake, uncovered for 90 minutes, then switch to the grill and grill for a further 15 minutes, or until a golden crust forms on top. Remove from the oven and let stand for 15 minutes.
2. Scoop the pudding into individual serving bowls. Grate over some nutmeg and sprinkle with a pinch of salt. Serve with the plum jam.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sweet Enough

Watch the full episode here

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Watch the full episode here

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