Fruity Rice Pudding Recipe
Ingredients
| Brown rice | 100 Gram, washed | |
| Skimmed milk | 350 Milliliter | |
| Eggs | 4 Medium | |
| Margarine | 25 Gram, softened | |
| Caster sugar | 75 Gram | |
| Mixed dried fruits | 75 Gram | |
| Ground cinnamon | 1/2 Teaspoon | |
| Raspberries | 125 Gram |
Directions
Bring the rice and milk to the boil in a saucepan, then reduce the heat and cook, covered, until most of the milk has evaporated into the rice, this should take about 1 1/2 hours.
Preheat the oven to 180°C/350°F/gas mark 4.
In a bowl, beat the eggs.
Fold the eggs into the rice, a little at a time, then add the margarine and the sugar.
Dust the dried fruits with cinnamon, then add them to the rice mixture.
Put a few raspberries in the bottom of 6 ramekins, then spoon the rice over the raspberries.
Place the ramekins in a roasting tray and pour warm water in the tray until it reaches half-way up the sides of the ramekins.
Bake in the oven for 50 minutes, and eat hot or cold.
Preheat the oven to 180°C/350°F/gas mark 4.
In a bowl, beat the eggs.
Fold the eggs into the rice, a little at a time, then add the margarine and the sugar.
Dust the dried fruits with cinnamon, then add them to the rice mixture.
Put a few raspberries in the bottom of 6 ramekins, then spoon the rice over the raspberries.
Place the ramekins in a roasting tray and pour warm water in the tray until it reaches half-way up the sides of the ramekins.
Bake in the oven for 50 minutes, and eat hot or cold.
Chef
