PREPARATION TIME: 20 MINS
COOKING TIME: 1.5 HRS
SERVES: 8INGREDIENTS
½ cup uncooked rice
2 tsp vanilla
pinch salt
1l fresh milk
4 eggs
2 tbs desiccated coconut
6 tbs sugar
butter or oil to grease saucepan and baking dish
extra 3 tsp sugar
extra 3 tsp desiccated coconutPREPARATION
Have all the ingredients ready to go and grease your baking dish.
Set the oven to 180°C.
COOKING TIME: 1.5 HRS
SERVES: 8INGREDIENTS
½ cup uncooked rice
2 tsp vanilla
pinch salt
1l fresh milk
4 eggs
2 tbs desiccated coconut
6 tbs sugar
butter or oil to grease saucepan and baking dish
extra 3 tsp sugar
extra 3 tsp desiccated coconutPREPARATION
Have all the ingredients ready to go and grease your baking dish.
Set the oven to 180°C.
METHOD
1. Place rice, milk and salt in greased saucepan
2. Cook over moderate heat stirring occasionally until rice is
tender approx. 40 minutes, being careful to not allow milk
to boil over.
3. Remove from heat when cooked and allow to cool slightly.
4. Beat egg whites until fluffy.
5. Add egg yolks to cooked rice, along with sugar and mix
thoroughly.
6. Add in coconut and vanilla and mix well.
7. Lastly fold in beaten egg whites.
8. Pour mixture into greased baking dish and sprinkle top evenly
with extra sugar/coconut mix.
9. Bake in oven until browned on top and cooked through.
10. Remove from oven and serve either warm or cold with cream
or ice cream and fruit.STORAGE, REHEATING & LEFTOVERS
** Left over rice pudding can be stored in fridge and eaten cold or
simply reheated in microwave.
** Have this delicious pudding for lunch the next day or for dinner
again.VARIATIONS & TIPS
** This is a firm rice pudding and should be able to be cut into
squares similar to a cake.
** Aborio is best for this dish
1. Place rice, milk and salt in greased saucepan
2. Cook over moderate heat stirring occasionally until rice is
tender approx. 40 minutes, being careful to not allow milk
to boil over.
3. Remove from heat when cooked and allow to cool slightly.
4. Beat egg whites until fluffy.
5. Add egg yolks to cooked rice, along with sugar and mix
thoroughly.
6. Add in coconut and vanilla and mix well.
7. Lastly fold in beaten egg whites.
8. Pour mixture into greased baking dish and sprinkle top evenly
with extra sugar/coconut mix.
9. Bake in oven until browned on top and cooked through.
10. Remove from oven and serve either warm or cold with cream
or ice cream and fruit.STORAGE, REHEATING & LEFTOVERS
** Left over rice pudding can be stored in fridge and eaten cold or
simply reheated in microwave.
** Have this delicious pudding for lunch the next day or for dinner
again.VARIATIONS & TIPS
** This is a firm rice pudding and should be able to be cut into
squares similar to a cake.
** Aborio is best for this dish
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
