I love rice pudding.
It is one of those comfort foods that just warms the cockles. If you have a slow combustion stove that is needed to drive the hot water service (as I used to), then doing dishes like this in the oven are a great way to use the heat. Slowly cooking stock or casseroles on top of the stove was also a constant part of life.
Now though, cooking a rice pudding in the oven for 2 hours, stirring every 20 or 30 minutes, just does not fit my lifestyle. I love the skin that develops on top (disgusting as that may sound to many) so the Creamed Rice Pudding recipe that Maria Stuart made for Thermomix users is not good enough. I am sure that it tastes superb, but where is that chewy layer?
I made the rice pudding photographed a couple of weeks ago and forgot about it until Maria's recipe came via the email. It was served with kithul treacle, which you can obtain from Indian/Sri Lankan grocers, and has a flavour similar to caramel.
The egg is not essential and not a feature of the recipe that I have used previously, but helps thicken/amalgamate the pudding so that it holds better for serving.
Cheats' Rice Pudding
150g short-grained rice
3 cups milk
Place rice, milk, sugar & 25g butter into the Thermomix bowl.
Cook for 45 minutes at 90˚C on reverse speed 1. Keep a check as you may need to add some more milk if it becomes too thick.
Once rice is cooked, add egg and mix for 5 seconds on reverse speed 5 to mix through.
Place mixture into buttered baking dish, sprinkle with some cinnamon sugar, place pieces of extra butter on top and grill for a few minutes.
Serve with some cream, maple syrup or kithul treacle.