Ingredients:
250 ml (1 cup) Tastic Rices of the World Bonnet Rice, cooked
1 Egg
1 L Cold milk
2 x 125 g packs Instant Crème Caramel pudding
50 ml (1/5 cup) Raisins
30 ml (2 tbsp.) Brandy
2 ml (1/2 tsp.) Cinnamon, ground
1 ml (1/5 tsp.) Nutmeg, ground
Method:
Soak raisins in brandy over night until soft. Drain and mix raisins, rice, cinnamon and nutmeg.
Beat egg and milk together in a large saucepan. Add dry pudding mix, stir 2 minutes or until well blended. Bring mixture to the boil over medium heat, stirring continuously.
Divide the rice mixture between 8 dessert moulds, rinsed with a little bit of water.
Pour liquid mixture over. Refrigerate for 1 hour or until set.
Prepare the sauce of the instant puddings according to instructions on pack. Set aside.
Unmould puddings onto individual side plates. Drizzle sauce around each dessert and serve immediately
250 ml (1 cup) Tastic Rices of the World Bonnet Rice, cooked
1 Egg
1 L Cold milk
2 x 125 g packs Instant Crème Caramel pudding
50 ml (1/5 cup) Raisins
30 ml (2 tbsp.) Brandy
2 ml (1/2 tsp.) Cinnamon, ground
1 ml (1/5 tsp.) Nutmeg, ground
Method:
Soak raisins in brandy over night until soft. Drain and mix raisins, rice, cinnamon and nutmeg.
Beat egg and milk together in a large saucepan. Add dry pudding mix, stir 2 minutes or until well blended. Bring mixture to the boil over medium heat, stirring continuously.
Divide the rice mixture between 8 dessert moulds, rinsed with a little bit of water.
Pour liquid mixture over. Refrigerate for 1 hour or until set.
Prepare the sauce of the instant puddings according to instructions on pack. Set aside.
Unmould puddings onto individual side plates. Drizzle sauce around each dessert and serve immediately
