Rice pudding. Photo / Brian Couly
It seems a lot of people have had a bad experience with rice pudding, but do try this and hopefully it will be a revelation.
Serves 4
90g Arborio rice
85g caster sugar
1.7 litres full-cream milk
1 Preheat the oven to 160°C. Grease an ovenproof dish with butter.
2 Mix the rice, sugar and milk together in a bowl, then pour it into the dish.
3 Put in the oven and cook very slowly for 3-4 hours. What you are doing is caramelising the sugars. You will need to stir often and scrape down the sides. The pudding is ready when it has gone a lovely dark golden colour.
4 This is delicious with strawberries cooked in sugar until they are almost like jam, or stewed rhubarb, feijoas or prunes.
New book, New Zealand’s Best Gourmet Pies, features 38 unique pies and their origins.