Photo of Baked rice puddings with cherries by WW

Baked rice puddings with cherries

5
4
4
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
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

cup(s), (65g)

skim milk

2 cup(s), (500ml)

egg(s)

2 medium

egg yolk

1 medium

granulated stevia sweetener

55 g, (1/4 cup)

vanilla bean extract

2 tsp

cherries

12 individual

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil. Place dishes in a baking dish. Place rice in a sieve and rinse under cold water until water runs clear.
  2. Bring 2 cups (500ml) water to the boil in a small saucepan over medium heat. Add rice and simmer for 8 minutes or until just tender. Drain. Cool.
  3. Whisk milk, eggs, egg yolk, sugar and vanilla in a large bowl. Spoon cooled rice into prepared dishes. Pour over egg mixture. Using a fork, stir each pudding to distribute the rice. 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.

Notes

VARIATION: Swap cherries for 400g can apricots (drained, chopped).

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