This is our version of ‘impossible pie’. The rice falls through the custard while cooking, creating layers
of sweetened rice and custard. It’s delicious served warm in winter or cold in the summertime.
Yield: 20 portions
Credit: Parmalat
Equipment
3 x small to medium saucepans
Large 10 cup ceramic baking dish
Large serving dish
Ingredients
3 cups (750 ml) Parmalat custard
1 cup (250ml) milk
1 vanilla bean, split, seeds scraped
1 cinnamon quill
1/2 cup (125ml) pure (thin) cream
1 cup (220g) caster sugar
200g arborio rice
4 large eggs, lightly beaten
Finely grated zest of 1 lemon
1 1/2 cups Parmalat double cream Melk Tart yoghurt, to serve
FRUIT GARNISH
400g pineapple, chopped finely
1/2 cup (110g) caster sugar
Method
1. Heat 3 cups of delightful Parmalat Custard 1 cup of milk and 1 quill of cinnamon and 1 tsp
vanilla essence. Bring to a simmer, then set aside for 10 minutes to infuse.
2.Meanwhile, bring a small saucepan of water to the boil. Add rice and cook for 10 minutes or
until al dente. Drain and rinse under cold water, then set aside.
3. Preheat oven to 180°C. Grease a 2.5L (10-cup) ceramic baking dish with butter.
4. Strain infused custard into a bowl, reserving cinnamon quill. Add egg, lemon zest, cooked rice
and 1 tsp salt flakes to the infused custard and whisk to combine.
5. Transfer rice custard to prepared dish, making sure rice is spread evenly across the base.
Bake for 30-35 minutes or until large bubbles form on the surface and the mixture has a slight
wobble. Remove from oven and set aside for 30 minutes to cool slightly.
6. Meanwhile, for the pineapple jam, place pineapple, sugar, and reserved cinnamon quill in a
saucepan over medium heat. Stir until sugar dissolves, then cook, without stirring, for 20
minutes or until reduced by one third. Set aside to cool slightly.
7. Serve baked rice pudding warm or cold with big dollops of pineapple jam and yoghurt-add
whatever garnishes you enjoy-toasted chopped nuts or seeds, chopped dried fruit, fresh
mint….anything you like!
