Milk Tart Rice Pudding Cups
Makes 12
INGREDIENTS
1 roll (400g) store-bought puff pastry
½ cup Spekko Long Grain Parboiled White Rice
2½ cups milk
½ tsp vanilla essence
1½ tbsp ground cinnamon
2 egg yolks
⅓ cup sugar
¼ tsp salt
1 cup cream
METHOD
-
Preheat the oven to 180°C and grease a medium 12-hole muffin tin.
-
Roll the pastry out to ½cm thickness, cut small, +-8cm circles out of the pastry using a cookie cutter or a small drinking glass.
-
Press the cut pastry dough into the greased muffin tins and prick the base of each pastry shell using a fork. Place a square of baking paper over the base of each pastry and fill it with dry Spekko Long Grain Parboiled White Rice. Blind bake the shells for 15-20 minutes until the pastry is golden and cooked through. Leave them to cool in the muffin tin for at least 10 minutes and pack the pastry shells on a cooling rack. Remove the rice using the baking paper to assist. *Chef’s Tip: Store the rice in a zip-seal bag and re-use for other baking recipes!
-
In a large pot add the Spekko Long Grain Parboiled White Rice, milk, vanilla and cinnamon. Bring to a boil, reduce the heat to a medium and cover with the lid. Allow to simmer for 20-25 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is tender.
-
In a separate bowl, whisk together the egg yolks, sugar, salt and cream until smooth and creamy.
-
Once the rice is cooked, pour the creamy egg yolk mixture into the rice while stirring constantly for approximately 4-5 minutes until the pudding thickens. Remove from the heat.
-
Allow the rice pudding to cool slightly before using a spoon to scoop it into the cooled pastry shells, allow to cool completely before serving.
-
Dust with ground cinnamon, serve with a cup of tea and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
