Mudgee Homestead Rice Pudding
Inroduction
About this Recipe
By: Sheridan Rogers
I first tasted this rich, creamy rice pudding many years ago at Mudgee Homestead.
Ingredients
- sultanas 1/2 cup, soaked for 1 -2 hours in Mudgee Muscat or dry sherry
- short grain (calrose) rice 3 tablespoons
- boiling water 750ml (3 cups)
- eggs 4
- caster sugar 100g
- vanilla essence 1 teaspoon
- milk 500ml
- cream 300ml
Serves 6 – 8 Preheat oven to 180degC/160degC fan forced. Butter a 1.5 litre deep ovenproof pudding dish. Blanch the rice in the boiling water for ten minutes, drain and dry on paper towels. In a mixing bowl, beat together the eggs, sugar and vanilla. Beat in the milk cream. Stir through the rice and plumped sultanas. Pour into a greased ovenproof dish and place in a large baking dish.Pour in enough hot water to come halfway up the sides of the pudding. Bake 45 minutes at 180degC, then using a fork, slip in under skin and stir to evenly distribute rice. Try not to break the wonderful golden film on top. Reduce heat to 160degC, bake 20 minutes, repeat stirring and cook another 15 – 20 minutes. Excellent with grilled sugared citrus fruits. Tip: Try it with the addition of 1 teaspoon cinnamon and the finely grated zest of 2 lemons. The flavor is enhanced if you soak the sultanas overnight in a Mudgee Muscat.