Ingredients
2/3 cup (160ml) milk
1 cup (250ml) cream
½ cup (125ml) Arborio rice, rinsed and drained...
1/3 cup (80ml) castor sugar
1 cinnamon stick
4 cardamom pods
3 star anise
1 tsp (5ml) vanilla essence
2 egg yolks
¼ cup sultanas
Instructions:
1 Preheat the oven to 160°C. Grease a 23cm x 16cm ovenproof dish.
2 Combine the milk, cream, rice, sugar, cinnamon, cardamom, star anise and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the mixture just comes to a simmer. Remove from the heat and set aside for 15 minutes to infuse.
3 Discard the cinnamon stick, cardamom, and star anise. Stir in the egg yolks and sultanas, then pour into the prepared dish. Bake or 30 minutes or until the rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.
Tip
If using regular rice, reduce milk to ½ cup (125ml) and cook for 40 minutes.
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