Rice Puddings with Spiced Prunes
By Chelsea SugarPage views: 5348Using our fabulous LoGiCane Sugar, these two recipes are great together or seperately.
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0 reviews
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Difficulty
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Prep time 35 mins
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Cooking time 45 mins
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Serves
6
Rice Puddings
2 tablespoons short grain rice
375ml (1½ cups) low fat milk
125ml (½ cup) low fat coconut milk
1 vanilla bean, split, seeds scraped & reserved or 1 teaspoon vanilla bean paste
2 large eggs
2 egg yolks extra
1 teaspoon grated orange zest
¼ teaspoon ground cardamon
110g (½ cup) Logicane™ Low GI cane sugar
Nutmeg for sprinkling
Stewed Spiced Prunes
125ml (½ cup) water
125ml (½ cup) orange juice
2 tablespoons LoGiCane™ Low GI cane sugar, extra
1 cinnamon stick
3 large pieces lemon rind
2 cups (300g) prunes
Rice Puddings
Preheat the oven to 150°C conventional or 130°C fan forced. Grease a 4 cup ovenproof dish.
Cook rice according to pack instructions. Place milk, coconut milk and vanilla seeds into a saucepan. Heat until hot, without boiling.
Combine eggs, egg yolks, orange zest, cardamon and Logicane™ Low GI cane sugar. Whisk until well combined. Slowly pour over the hot milk mixture, whisking to combine. Add cooked rice.
Pour mixture into prepared dish and sprinkle with nutmeg. Place ovenproof dish in a deep roasting pan. Pour boiling water into pan, until it comes halfway up the side of dish. Bake for 45 minutes or until just set. Enjoy with stewed spiced prunes.
Stewed Spiced Prunes
n a saucepan, combine water, orange juice, LoGiCane™ Low GI cane sugar, cinnamon, lemon rind and prunes. Cook for 3 minutes or until prunes are soft.
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