Middle Eastern Baked Rice Pudding
August 31, 2016
"From Recipe+ magazine July 2016."
- 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
Cook rice in a saucepan of boiling water for 20 minutes or until tender and then drain.
Combine 1 tablespoon of the cooking liquid and the saffron in a small heatproof bowl and set aside.
Preheat oven to 180C/160C fan forced.
Grease a 2 litre (8 cup) ovenproof dish.
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.
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.
Bake, uncovered, for 30 minutes or until custard is just set at centre.
Carefully remove from oven, then carefully remove from roasting pan.
Combine strawberries and essence in a bowl and serve with the warm pudding.
Tips & Variations
No special items needed.