Baked Custard Rice Pudding

GF, Low Chemical, low fodmaps (optional), contains dairy

Serves 6- 8 people

This pudding is nice served warm or cool

Ingredients

• 2 1/2 Cups Milk (use lactose free if needed for fodmaps – lactose intolerance)
• 1 tsp Vanilla Bean Paste
• optional 1/2 tsp CINNAMON (Salicylates) 
• 1/2 cup pure cream
• 3/4 cup sugar
• 150g rice
• 5 eggs

Method

1. Cook rice
2. Preheat oven to 180c.  Grease 2L baking dish
3. Whisk eggs then add milk, vanilla, (optional CINNAMON*), cream & sugar
4. Add cooked rice
5. Pour into baking dish making sure rice is spread evenly through the dish
6. Bake for 45-50 minutes until bubbles form on surface and mixture has slight wobble.
7. Remove from oven and allow to stand for around 30 minutes to cool slightly before serving

Note: even with the cinnamon added, the amount suggested is low salicylate per serve.