Zimbabwean Rice Pudding is a traditional Zimbabwean recipe for a classic dessert of left-over cooked rice in an egg custard base. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Zimbabwean Rice Pudding.
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This is a very interesting rice pudding variant from Zimbabwe. Basically it's cooked rice in a soufflé type mix. Not your usual rice pudding at all!
Ingredients:
500ml milk
150g left-over cooked long-grain rice (eg Basmati rice or Thai Jasmine rice)
100g granulated white sugar
2 large eggs, separated
1/2 tsp vanilla extract
generous pinch of salt
honey, to serve
Method:
Pour the milk into a saucepan and warm over low heat. Stir in the rice when the milk is just warm then cook for 5 minutes just below the simmering point.
Take the pan off the heat and set aside.
Beat together the egg yolks in a bowl then gradually add the salt and sugar and beat to combine. In a separate bowl, whisk the egg whites until they form stiff peaks. Pour the milk over the egg yolk mixture, beating all the while, then fold in the beaten egg whites.
Add the vanilla extract, stirring well to mix. Pour the resultant pudding mixture into a greased ovenproof dish (a soufflé dish is ideal). Transfer to an oven pre-heated to 175°C and bake for about 45 minutes, or until set and nicely browned on top.
