Recipes

06th January 2011

Blueberry rice

Serves 6 / Time 1 hour 40 mins

Calories 168 per portion / Fat 5g

Ingredients 

Pudding rice 50g (2oz)

Eggs 3, beaten

Caster sugar 50g (2oz)

Vanilla essence 1/2 tsp

Milk 600ml (1 pint)

Dried blueberries 40g (1 1/2oz)

Ground nutmeg pinch

Single cream to serve, optional

Instructions 

1. Preheat oven to 170°C/325°F/Gas 3. Cook rice in boiling water for 10 minutes, drain well.

2. Beat eggs, sugar, vanilla essence and milk together. Add blueberries and rice.

3. Pour into an ovenproof dish. Sprinkle with nutmeg. Stand in a baking dish containing enough hot water to come half way up the sides of dish. Bake for 1 ½ hours or until set. Serve with single cream, if using.