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Ingredients

1/2 cup (100g) medium-grain white rice, rinsed, drained
2 cups (500ml) milk
300ml thickened cream
1/3 cup (70g) caster sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
2 strips orange peel
2 Coles Australian Free Range Egg yolks
1/4 teaspoon ground nutmeg
300g frozen raspberries
1/4 cup (55g) caster sugar, extra

Method

Step 1 Preheat oven to 160C. Combine the rice, milk, cream, sugar, cinnamon, vanilla and orange peel in a medium saucepan over medium heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until heated through. Remove from heat. Set aside for 10 mins to infuse. Remove the orange peel and discard. Add the egg yolks and stir to combine. Spoon the mixture into a 4-cup (1L) ovenproof dish.
Step 2 Bake, stirring every 10 mins, for 40 mins or until rice is cooked through and sauce thickens slightly. Remove from oven and sprinkle with nutmeg.
Step 3 Meanwhile, combine the raspberries and extra sugar in a medium saucepan over medium-high heat. Cook, stirring, for 5 mins or until raspberries collapse and mixture thickens slightly.
Step 4 Spoon the rice pudding among serving bowls. Top with the raspberry sauce to serve.

Baked rice pudding with jammy raspberry sauce

How to make Baked rice pudding with jammy raspberry sauce

Ingredients

Method