Rice Pudding

Name: Rice Pudding
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 100 ml raw Rice; 300 ml evaporated milk; 500 ml milk; 2 eggs seperated; 30 ml castor sugar; 20 ml butter; 60 ml brown sugar; 160 ml evaporated milk (Ideal milk); 5 ml valila flavouring

Francois_Porra @francoisvdm

Vacy, NSW, Australia

Pudding which take me back to my early childhood.

Francois_Porra @francoisvdm

Vacy, NSW, Australia

Pudding which take me back to my early childhood.

Saved

Ingredients

10 mins

4 servings

100 mlraw Rice
300 mlevaporated milk
500 mlmilk
2eggs seperated
30 mlcastor sugar
caramel sauce
20 mlbutter
60 mlbrown sugar
160 mlevaporated milk (Ideal milk)
5 mlvalila flavouring

Saved

Steps

10 mins

1

Preheat Oven 160C
2

butter a oven casserole (Pyrex)
3

rinse the rice, put the rice and evaporated milk and milk in a casserole, boil slowly over low heat for 1 hour stir occasionally to prevent burning, let to cool down a bit.
4

beat the egg yolks and sugar until creamy, fold into the rice
5

beat the egg whites until soft pointy, fold into the rice.
6

The caramel sauce heat up the butter, brown sugar, and evaporated milk until the sugar dissolves, cook slowly for another 3 minutes.
7

Pour the sauce into the casserole, dish the rice mixture onto the sauce, bake for 40 minutes or until cooked.