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Rice Puddings with Spiced Prunes

By Chelsea Sugar
Rice Puddings with Spiced Prunes
6 servings
  • 0 reviews

  • Difficulty
  • Prep time 35 mins
  • Cooking time 45 mins
  • Serves
    6
Ingredients

    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

Method

    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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