Don\’t you love desserts that include savoury ingredients and aren\’t too sweet? Adjust the sugar to your liking.
- 200g Arboria (risotto, short grain) rice
- 800ml full cream milk divided into 750ml and 50ml
- 60g caster sugar
- 1 tsp natural vanilla extract
- 2 eggs, lightly beaten
- pinch of ground nutmeg
- pinch of cinnamon
- pinch of ground cardamom
Method:
- Preheat the oven to 160C.
- Cook the rice in 750ml milk on the stovetop for half an hour. The rice should become tender.
- In a bowl, mix the caster sugar, vanilla essence, eggs, nutmeg, cinnamon, cardamom and 50ml milk.
- Stir this mixture into the cooked rice.
- Spoon the rice mixture into ramekins (small, oven-proof bowls) and bake for about 20 minutes.