Middle Eastern Baked Rice Pudding

8
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"From Recipe+ magazine July 2016."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

Related