FEATURE RECIPE
Rice pudding

Rice pudding

Serves 6

Cooking Time Prep time 5 mins, cook 30 mins



1 litre (4 cups)   milk
1   vanilla bean, split and seeds scraped
1   cinnamon quill
1   lemon, finely grated rind only
200 gm   short-grain rice
150 gm (2/3 cup)   white sugar
120 gm   butter, coarsely chopped
6   egg yolks
To serve:   ground cinnamon


1 Combine milk, vanilla bean and seeds, cinnamon quill and lemon rind in a saucepan and bring to the boil over low heat to infuse. Remove and discard vanilla bean and cinnamon quill, add rice and stir to combine. Simmer for 20 minutes or until rice is tender, then stir through sugar and butter. Stir through egg yolks and cook over low heat for 5-10 minutes or until mixture has thickened. Divide among warmed serving dishes, scatter with cinnamon and serve immediately.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Lynsey Fryers


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