Rum and Raisin Rice Custard Pudding

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian. NOTE - 10 minute marinating time not included in times."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (249.5 g)
  • Calories 382.5
  • Total Fat - 20.9 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 345.4 mg
  • Sodium - 185.3 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 2 g
  • Sugars - 17.6 g
  • Protein - 15.1 g
  • Calcium - 157.4 mg
  • Iron - 2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to moderately slow, 160ºC.

Step 2

Place a 4-5 cup oven-proof dish in a large roasting pan.

Step 3

In a small jug, combine raisins and rum and set aside for 10 minutes to soak and then drain excess.

Step 4

In a medium bowl, whisk cream, milk, eggs and sugar together and stir in rice and raisins and pour into dish and sprinkle with cinnamon sugar and then add enough boiling water to roasting pan to come halfway up the sides of dish.

Step 5

Bake for 35-40 minutes until just set (it will wobble very slightly in the centre). Serve warm with cream, if desired.

Tips & Variations


No special items needed.

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