Australian rice pudding
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I recently shared with you a recipe for Belgian rice porridge, and today I want to offer another rice-based dessert - Australian rice pudding.
Australian rice pudding is a simple, tender and tasty dessert that both kids and adults will love. A recipe for boiled pudding with a lot of dried fruit in the composition is popular on the Russian-language Internet. I honestly tried for a long time to find this recipe in the original - from the Australians themselves, but to no avail. In Australian cookbooks, websites and blogs, it is called classic/traditional rice pudding - a completely different recipe. It turned out that the Australians themselves prefer a simpler and, in my opinion, lazier version of the recipe. They don’t cook the pudding, they simply mix all the ingredients and bake it.
I won’t say that I’m a very lazy person by nature, although that’s not without it, but the lazy version of the pudding immediately interested me. Well, to be able to compare, I also prepared a version of rice pudding, known as “Australian” outside of Australia.
Both versions of the pudding turned out to be aromatic, tender and tasty. Baked pudding is a little denser, has an appetizing aroma and taste with notes of baked milk. Boiled pudding is a little more moist and airy, reminiscent of a soufflé in texture and taste. Each option is good in its own way, so today I’ll tell you how to prepare both versions of pudding.
So let's make some Australian rice pudding!
Ингредиенты
Baked pudding:
Round rice – 150 g
Milk – 700 ml
Raisins – 50 g
Brown sugar – 2-4 tbsp. (taste)
Vanilla - to taste
Ground cinnamon - to taste
Berries - for garnish
Powdered sugar + cinnamon – for sprinkling (optional)
Duff:
Rice – 1 cup
Water – 2 glasses
Milk – 1 glass
Raisins – 3 tbsp.
Dates - 100 g
Dried cranberries/figs – 100 g
Ground ginger - to taste
Ground cinnamon - to taste
Vanilla - to taste
Sugar - to taste
Chicken egg white – 2 pcs.
Berries – for serving (optional)
Рецепт
1. Let's start with something simpler - preparing Australian rice pudding in the oven.
2. Rinse the rice in cold water, dry and place in a baking dish.
3. Add raisins, vanilla, cinnamon and brown sugar. You can use regular sugar, but brown sugar gives the pudding a delicious caramel note.
4. Pour in the milk.
5. Place the pan in the oven, preheated to 180 degrees, and bake for 1.5 hours. Over time, you can experiment: keep the pudding in the oven longer if you want it to be denser, or turn off the oven as soon as the rice is cooked if you prefer a softer, creamier consistency.
6. During the first hour of baking, stir the rice every 15–20 minutes. If during the process the milk begins to boil and bubble strongly, lower the temperature slightly.
7. In an hour, the rice will be ready and the milk will be absorbed. The remaining half hour in the oven is needed for the milk to bake and a golden crust to form on the surface of the pudding. It doesn't look too impressive, but the pudding takes on the aroma and taste of baked milk. Add to this the caramel notes of brown sugar and the sweetness of dried fruits - the combination is very appetizing!
8. Cool the pudding slightly, decorate it with fruit or sprinkle with powdered sugar mixed with ground cinnamon, and serve.
9. Another version of Australian rice pudding is boiled. It will require a little more effort and time to prepare, but you just can’t help but like the result – with such and such a set of dried fruits!
10. Rinse and dry the rice. Place in a small saucepan, add 2 cups of water and boil for 10 minutes.