Sunwhite

Lemon Custard Rice pudding

Prep time

15min

Cook time

60min

Zingy citrus makes this lemon custard rice pudding the ideal dessert for family gatherings or a weeknight treat.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1000 ml Milk

  • 600 ml Cream

  • 2 tsp Vanilla Syrup

  • 1½ cup Caster Sugar

  • 2 Cinnamon Stick

  • 300 g Sunwhite Medium Grain Rice

  • 12 Eggs

  • ½ cup Fresh Lemon Juice

  • 2 tbsp Lemon Skin (finely grated)

  • Icing Sugar (to dust)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Lemon Custard Rice pudding

Method

  • Place milk, cream, vanilla, sugar and cinnamon in a medium saucepan and heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer then remove from heat. Set aside for 10 minutes to infuse. Remove and discard cinnamon.

  • Meanwhile, bring a medium saucepan of water to the boil over high heat. Add rice. Reduce heat to medium and simmer, uncovered, for 8 minutes or until rice is almost tender. Drain.

  • Preheat oven to 180C/160C fan forced. Grease a 22cm (base size) 2L (8 cup) square baking dish.

  • Whisk together eggs, juice and lemon peel in a large bowl. Pour milk mixture into egg mixture and whisk until combined. Add rice and stir until combined. Spread mixture over base then smooth the surface.

  • Bake for 40 minutes or until rice is tender and pudding is almost set (there will still be a slight wobble in the centre). Set aside for 30 minutes to cool slightly. Dusted with icing sugar to serve.

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