Terrinée (Caramel Rice Pudding)
Serves 6
Ingredients
Method
2 l. Milk (Full Fat)
130 g. Short Grain Rice
130 g. Sugar (Castor)
½ tsp. Cinnamon (Ground)
Preheat the oven to 175ºF / 80ºC
In a heavy based saucepan bring the milk to the boil then let it cool.
Mix the rice, sugar and cinnamon in a 4 litre baking dish and stir in the cooled milk.
Bake uncovered for 6 hours without disturbing.
A thick caramel skin forms on the top of the pudding when it is cooked which tastes of caramel.
Serve the pudding warm or hot.