Tantalise your taste buds this Ramadan with baked rice pudding
Although Ramadan is a time for worship and charitable acts, it’s also an occasion that’s brimming with tantalizing flavours and gastronomic marvels.
Whether it’s sweet honey syrups or pistachio-flavored ice creams, Ramadan offers a variety of delectable treats that are sure to stimulate your taste buds.
Here is a special recipe on baked rice pudding developed by Diana Zavzeati, the European Rice food Ambassador for UAE.
European rice is distinguished for its quality and nutritional value. Rich in B-complex vitamins and carbohydrates, it constitutes an important source of energy for the human organism. European rice is part of the culture and tradition of many civilizations and the perfect side to all dishes.
BAKED RICE PUDDING
Time: 60 min
20 g unsalted butter, melted
3 tablespoons European rice (medium grain)
3 tablespoons caster (superfine) sugar
435 ml or 1¾ cups milk
125 ml cup cream
1 teaspoon natural vanilla extract
¼ teaspoon ground nutmeg
- Preheat the oven to 160°C and brush a 1.5 litre ovenproof dish with the melted butter.
- Cook the rice in a saucepan of boiling water for 12 minutes, or until tender, then drain well.
- Place the eggs in a bowl and beat lightly. Add the sugar, milk, cream and vanilla extract, and whisk until well combined. Stir in the cooked rice, pour into the prepared dish and sprinkle with nutmeg.
- Place the dish in a deep roasting tin and pour enough hot water into the tin to come halfway up the side of the pudding dish. Bake for 45 minutes, or until the custard is lightly set and a knife inserted into the centre comes out clean.
- Remove the pudding dish from the roasting tin and leave for 5 minutes before serving.