Baked rice pudding

This classic rice pudding is the perfect remedy for those chilly winter evenings. The addition of nutmeg, vanilla and sultanas takes it from a stodgy childhood memory to a contemporary culinary delight.

Ingredients

4 eggs

1/3 cup (75g) caster sugar

½ teaspoon vanilla extract

2 cups (500ml) milk

300 ml cream

1/3 cup (50g) raisins

1½ cups cold cooked white medium-grain rice

1 teaspoon ground cinnamon

Method

Preheat oven to 180°C/160°C fan-forced. Grease 1.5-litre (6-cup) baking dish.

Whisk eggs, sugar and extract in medium bowl until combined. Whisk in milk and cream; stir in raisins and rice.

Pour mixture into dish. Place dish in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dish. Bake 30 minutes, whisking lightly with fork under skin occasionally. Sprinkle with cinnamon; bake 20 minutes. Serve rice pudding warm or cold.

Variations on rice pudding

For twists on a classic rice pudding, try our citrus rice pudding or this beautiful fig and orange blossom rice pudding. Find even more recipe inspiration in this list of easy rice pudding recipes.