Baked rice pudding

There are many ways to make rice pudding. Cooked slowly on a stove-top, it has a delicious creamy texture. If you're lazy like me though and happen to like the caramalised topping from being slowly baked in the oven, then this recipe is perfect!



INGREDIENTS:


400mls coconut cream
600mls milk
1/2 cup castor sugar
1 cup of rice
1 teaspoon vanilla
nutmeg






Mix the cream, milk and vanilla in a jug to make a total liquid quantity of a litre.

In a casserole dish (at least 6 cup capacity) place the sugar and rice together. Pour liquid over. Mix lightly then sprinkle top with nutmeg.

Bake at 160 degrees celcius in a fan-forced oven (180 conventional) for 60 minutes.

A family favourite for winter desserts!