Rice pudding

Suitable for gluten free and vegetarian diets.*

Makes 4100 g.

2500 ml milk
500 g arborio rice
25 ml vanilla essence
3 g nutmeg
10 g cardamon
200 g brown sugar
5 g cinnamon
200 g sultanas
60 g butter
600 ml cream

Cook rice with water in cooker- just under cook, so it will take up more moisture when baked. Heat milk/cream with 3/4 sugar and vanilla Mix milk brew with cardamon, nutmeg and cinnamon. Oil baking dishes and lay them 1/2 full with rice. Cut knobs of butter through warm rice Pour milk brew over rice Spread cut banana over mix. Sprinkle top with rest of sugar Allow a couple of hours for baking, adding more milk/cream if drying out too much.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.