- Prep time 20 minutes
- Total time 1 hour
- Portion size 5 servings
Ingredients
Method
Place rice in large saucepan; add enough cold water to cover. Bring to boil, stirring. Remove pan from heat; drain rice. Return rice to pan; mix in milk, vanilla and salt. Cook over low heat, stirring often, until rice is tender and milk is almost completely absorbed, about 20 minutes.
Meanwhile, in small saucepan, mix 1 cup of sugar with 2 tbsp water. Bring to boil; cook, without stirring, until mixture is golden brown. Wearing oven mitts, divide mixture among five 1/2-cup ramekins; stir gently to coat bottom and sides. Set aside.
Preheat oven to 350°F. In bowl, whisk together eggs, remaining sugar and butter; pour over rice, mixing to coat well. Divide rice pudding among reserved ramekins. Bake until golden brown and set (if browning too quickly, cover lightly with foil), about 20 minutes. Transfer ramekins to rack; let cool for 15 minutes. (Make-ahead: Can be refrigerated for up to 2 days.) Unmould lukewarm puddings onto plates, or serve cold in ramekins.
Nutritional facts PER SERVING: about
- Calories 485
- Total fat 10 g
- Saturated fat 6 g
- Cholesterol 160 mg
- Sodium 105 mg
- Total carbohydrate 90 g
- Fibre 1 g
- Sugars 65 g
- Protein 8 g
- Iron 0.6 mg
