Baked rice puddings with cherries
5
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
These ramekins of sweetness are the ideal second course after a hearty roast. And with just 10 minutes preparation time, you can still enjoy time with your guests
Ingredients
Rice, white, dry
⅓ cup(s), (75g) medium-grain
Skim milk
2 cup(s), (500ml)
Egg(s)
2 medium
Egg yolk
1 medium
Granulated stevia sweetener
¼ cup(s), (55g)
Vanilla bean extract
2 tsp
Morello cherries in syrup, drained and pitted
12 individual
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray four ¾-cup (185 ml) capacity ovenproof dishes with oil. Place dishes in a baking dish.
2
Place rice in a sieve and rinse under cold water until water runs clear.
3
Bring 2 cups (500 ml) water to the boil in a small saucepan over medium heat. Add rice and simmer for 8 minutes or until just tender. Drain and set aside to cool.
4
Whisk milk, eggs, egg yolk, stevia and vanilla extract in a large bowl until combined. Transfer to a jug. Spoon cooled rice evenly into prepared dishes. Pour over egg mixture. Using a fork, stir each pudding to distribute the rice.
5
Pour enough boiling water into baking dish to come halfway up the sides of the dishes. Bake for 30–35 minutes or until set and golden. Cool for 5 minutes. Serve puddings topped with cherries.
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