Sweet Rice Nutmeg Pudding

Ingredients

• 300 g short-grain rice
• 800 ml milk
• 3 eggs
• 60 g sugar
• 1 tsp salt
• vanilla powder
• 0.5 tsp ground nutmeg
• nutmeg powder (for sprinkling)
• butter (for the ramekins)

Instructions

1. 1.

   Bring the rice with 650 ml cold milk to a boil and cook over medium heat, stirring constantly for about 15 minutes. Preheat the oven to 180°C fan.

2. 2.

   When the rice is ready, beat the eggs with sugar and salt. Warm 150 ml milk and stir in vanilla powder and nutmeg before adding it to the egg mixture. Stir in the rice and pour into four greased heat‑proof ramekins. Sprinkle the tops with nutmeg powder. Fill a large baking dish or pot with water and place the ramekins so they are half submerged. Bake in the preheated oven for about 20 minutes. Serve warm or cold.