How to Make Baked Rice Pudding

An adaptation of a classic Italian rice pudding recipe provided by Rachel Paoliello, a cook that keeps the tradition alive in her home outside Perth.

Ingredients:
1 Lt full cream milk
400g sugar (to taste)
10 egg yolks
250g rice (shot grain)
1/4 tsp cinnamon
1 tsp lemon rind, grated
1/2 tsp nutmeg

Pastry:
1 glass milk
2 tbsp sugar
2 eggs
1 tbsp cornflour
1 tbsp self raising flour
1 tbsp olive oil
Plain flour

Pudding:
Warm the milk in a saucepan. In a bowl, beat the sugar and egg yolks, then add to the milk. Add the cinnamon, nutmeg and lemon rind to the milk, stirring slowly and maintaining heat until the mixture thickens. Avoid any lumps.

Boil a saucepan of water. Add the rice and cook for 10 to 15 minutes, or until cooked. Drain. Fold the rice into the milk mixture.

Place into a baking dish and bake in a moderate 190c oven for 10 minutes or until golden on top.

Pastry:
Mix all ingredients together and knead in plain flour a little at a time until you get a firm dough. Roll out and place onto the baking tray.

Pour the custard mixture on top. Keep a little dough aside, enough for some strips to decorate the top.