New Zealand Woman’s Weekly 41
-^ This is a great recipe for
using up any leftover rice.
Tip...
MAKES 4
(^1) / 3 cup raisins
2 tbsp rum
2½ cups milk
3 eggs
(^1) / 3 cup caster sugar
1 tsp vanilla extract
1 cup cooked rice
(^1) / 3 cup dark chocolate bits
¼ tsp ground cinnamon
1 Preheat oven to moderate,
180°C. Place 4, 1-cup ovenproof
ramekins in a large baking dish.
2 In a small bowl, combine the
raisins and rum. Set aside for
5 minutes. Drain off any excess
liquid and discard.
3 In a medium bowl, whisk
together the milk, eggs,
caster sugar and vanilla.
4 Divide the rice, raisins and
chocolate evenly among your
4 ramekins. Pour the egg mixture
evenly over top. Add enough
boiling water to your baking
dish to come halfway up the sides
of ramekins. Bake for 15 minutes.
5 Sprinkle each custard with
cinnamon. Return to the oven
for a further 15-20 minutes or
until firm – the custard will be
slightly wobbly in the centre.
Serve warm or cold with ice
cream, if desired.
Rum, raisin
& choc-chip
rice puddings