Perfect for afternoon tea with a cuppa or as dessert, this rice pudding slice is the perfect combination of cake and pudd. It’s also gluten free.
Ingredients
- 1 litre milk
- 1/2 cup (100g) arborio rice
- 1 tsp vanilla essence
- 1 tsp lemon zest
- Pinch salt
- 1 cup caster sugar
- 4 eggs
- 1 tbsp lemon juice
- 1/2 cup raspberry jam
Method
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Step 1In a medium saucepan, combine milk, rice, vanilla, lemon zest and salt. Bring to the boil, then reduce heat and simmer, stirring often, for 25-30 minutes until rice is cooked and most of the milk has been absorbed. Remove from the heat and transfer to a bowl. Allow to cool.
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Step 2Preheat oven to 180C. Grease and line a 18cm x 25cm slice tin.
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Step 3Stir sugar, eggs and lemon juice through cooled rice. Pour into prepared tin. Bake for 40-45 minutes until set - cover loosely with foil if it is browning too quickly. Slice into squares. Warm jam in a small saucepan or in the microwave. Spoon over rice pudding slice to serve.
Recipe Notes
This is just as delicious served cold as warm.
You could grate some fresh nutmeg over the slice before you bake it for an extra flavour punch.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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