Kerrymaid’s Baked Rice Pudding
Topped with fruit compotes, honey or maple syrup this makes a delicious dessert option which appeals to residents’ sweeter palates, and which can be served hot or cold
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 10 MINS | 2 HOURS | 44 |
Single / Buttery
Ingredients
- 5ltrs Semi Skimmed Milk
- 4ltrs Kerrymaid Single
- 1kg Pudding Rice
- 750g Caster Sugar
- 250g Kerrymaid Buttery
- 10 cardamom pods
Method
Pour the milk and Kerrymaid Single into a pan with the Cardamom pods and bring to a gentle simmer
Stir in the rice and sugar, and pour into a large ovenproof dish that has been buttered
Top with knobs of Kerrymaid Buttery, cover with a greased sheet of baking paper and bake at 140°C for 1 ½ to 2 hours, stirring halfway through cooking
TOP TIP FROM OUR CHEF
- BAKE WITHOUT THE BAKING PAPER FOR A MORE TRADITIONAL DESSERT TEXTURE, OR BAKE WITH THE BAKING PAPER TO MAKE A SMOOTHER MIX MORE SUITABLE FOR DYSPHAGIA SUFFERERS
Allergens
- Contains: Milk