Baked Rice pudding
Rice cooked and baked baked in a custard
Ingredients
- 100 gram butter Salted
- 130 gram rice jeeraga samba
- 5-6 clove
- 1 large bayleaf
- 1 pandan leaf optional
- 2 stick cinamon 2 inch each
- 1 pinch nutmeg grated
- 1 liter milk
- 250 ml cream
- 3-4 tbsp sugar
- 4 egg yolks
- 1/2 tsp vanilla essence
- 30 gram raisin seedless
Instructions
- Heat the butter, let it froth.
- Add the rice and saute on low to medium.
- When the rice is golden and puffed up.
- Add the bayleaf, cinamon, cloves and pandan leaf.
- Saute for 2 more minutes.
- Add the milk, cream, grated nutmeg and sugar.
- Let it come to a boil.
- Put it on a simmer occasionaly stirring.
- When its thick and has a porridge like consistency, remove the whole spices and leaves.
- Let it come to room temperature. Now add the vanilla essence, egg yolks and raisins.
- Mix and put it in a baking dish. Put the dish in a hot water bath.
- Bake at 120℃ for 30-40 minutes in convection mode.
- Refridgrate for 8 hours before serving.