Preheat oven to 160C. In a clean dry bowl - add all ingredients except for ground cinnamon & nutmeg. Combine well.
Grease a Pyrex or any suitable dish. Pour the combined mixture and sprinkle ground cinnamon and nutmeg. Bake for an hour.
Allow the pudding to cool down before cutting. The top baked custard layer is delicious. Serve it on its own or with stewed rhubarb.
- 1.0c Cooked Rice
- 300.0ml Thickened Cream
- 350.0ml Full fat milk
- 3.0 Large Eggs
- 1.0tsp Vanilla Essence
- 1/4tsp Salt
- 1/2tsp Ground Cinnamon (optional)
- 1/4tsp Ground Nutmeg (optional)
- 1/2tsp Orange Blossom Water (optional)
- 1/2c Sugar