We’re perhaps most used to thinking of rice as being imported from Asia, but European Rice has been grown in Greece since the 1950s and now in other European countries. There are two varieties: Indica Rice (long rain) and Japonica Rice (medium grain). European Rice is high quality rice with a high nutritional value, being rich in B vitamins, such as Niacin, Thiamine, Riboflavin and Selenium. The EU is both self-sufficient and a net exporter of Japonica rice. All European rice complies with the Integrated Quality Management System for the Agricultural Production of Rice, which is based on good agricultural practices which respect the environment, protect the producer-grower’s health and offer a healthy and safe product for consumers. For more information see: www.europeanrice.eu. To make the best use of European rice, try this tasty pudding recipe.
Baked Rice Pudding With European Rice
Whether served piping hot on a cold winter evening, or served chilled with fruit on a summer’s day, rice pudding is the prefect dessert. Creamy and delicious, this easy to make treat can be whipped up at any time with store cupboard essentials. Use highly versatile European Rice, grown in Greece, to ensure quality and flavour.
Ingredients:
- 20 g unsalted butter, melted
- 3 tablespoons European rice (medium grain)
- 3 eggs
- 3 tablespoons caster (superfine) sugar
- 435 ml or 1¾ cups milk
- 125 ml cup cream
- 1 teaspoon natural vanilla extract
- ¼ teaspoon ground nutmeg
Method
- Preheat the oven to 160°C and brush a 1.5 litre ovenproof dish with the melted butter.
- Cook the rice in a saucepan of boiling water for 12 minutes, or until tender, then drain well.
- Place the eggs in a bowl and beat lightly. Add the sugar, milk, cream and vanilla extract, and whisk until well combined. Stir in the cooked rice, pour into the prepared dish and sprinkle with nutmeg.
- Place the dish in a deep roasting tin and pour enough hot water into the tin to come halfway up the side of the pudding dish. Bake for 45 minutes, or until the custard is lightly set and a knife inserted into the centre comes out clean.
- Remove the pudding dish from the roasting tin and leave for 5 minutes before serving.
See also: Spring Cocktail Recipes
