Cooking Time: 1 hour
Ingredients:
Rice
|
1 cup
|
Water
|
3 cups
|
Condensed Milk
|
400g
|
Butter
|
1 tbsp
|
Lemon Juice
|
1 tbsp
|
Eggs(seperated)
|
3 nos
|
Vanilla Essence
|
1 tbsp
|
Caster Sugar
|
2 tbsp
|
Method:
- Place rice and water in a large Pyrex bowl.Cook for 12-15 minutes on HIGh, or until tender.Drain
- Mix condensed milk and butter together.Cook for 5-6 minutes on HIGH, stirring every 30 seconds.(Caramel will boil over if not stirred).
- Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel.Pour into a 2-litre puddingbowl.
- Preheat oven to 180o C.
- Beat egg whites until stiff; gradually beat in sugar.Spread over rice pudding.
- Bake on Low Rack for 10 minutes on LOW MIX/Bake 180o C.
|
Home 