Middle Eastern Baked Rice Pudding
Recipe: #24789
August 31, 2016
Categories: Desserts, Puddings, Almond, Rice, Brown Rice, Middle Eastern, Gluten-Free, Vegetarian, Sugar Substitute, Milk, Kosher Dairy, more
"From Recipe+ magazine July 2016."
Ingredients
Nutritional
- Serving Size: 1 (212.5 g)
- Calories 243.9
- Total Fat - 10 g
- Saturated Fat - 3.4 g
- Cholesterol - 91.6 mg
- Sodium - 220.1 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 2.5 g
- Sugars - 24.5 g
- Protein - 8.4 g
- Calcium - 178.3 mg
- Iron - 1.1 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook rice in a saucepan of boiling water for 20 minutes or until tender and then drain.
Step 2
Combine 1 tablespoon of the cooking liquid and the saffron in a small heatproof bowl and set aside.
Step 3
Preheat oven to 180C/160C fan forced.
Step 4
Grease a 2 litre (8 cup) ovenproof dish.
Step 5
Combine rice, saffron mixture, milk, stevia-based sweetener, cinnamon, ginger and cardamom in a bowl and stir in the egg, raisins, almonds and apricots and mix well and pour into the prepared dish, level surface.
Step 6
Place dish in a roasting pan and pour enough boiling water into the roasting pan to come halfway up the side of the ovenproof dish.
Step 7
Bake, uncovered, for 30 minutes or until custard is just set at centre.
Step 8
Carefully remove from oven, then carefully remove from roasting pan.
Step 9
Combine strawberries and essence in a bowl and serve with the warm pudding.
Tips
No special items needed.