- 250 grams Milk
- 1 pod Vanilla Bean.
- 1 stick cinnamon
- 6 pieces lemon rind
- salt, Refer to steps for amounts
- 1100 grams water
- 200 grams rice, NOT Arboiro
- 3 egg yolks
- 80 grams sugar
- 1 teaspoon ground cinnamon
Can be done the day before or using left over cooked rice. Or follow directions below.
1100 grams of water (I boil mine in a kettle) into the TM Jug with the butterful inserted.. Place lid and lock down. Veroma temp, speed 1 , when you see the steam arising from the lid slowly pour in rice grains, making sure the water remains boiling at all times.
Add 1/4 teaspoon salt.
Reduce the temperature to 100 Degrees, place basket on the lid so steam can escape, boil rice for about 20 mins till tender.
Drain the rice using the basket, seperating the grains with the spatular. Spread it out on a double thickness of kitchen paper.
Add milk to TM bowl, place vanilla pod, cinnamon stick, pieces of lemon rind and 1/8 teaspoon salt bring to boil Veroma, . Remove and place in the Thermo Server with lid on. Let steep for approx 30 mins.
Place sugar in TM bowl and mill for 10 sec on speed 9, insert the butterfly and add the egg yolks beat until light and lemony in colour.
speed 3-4 90 degrees Celcius, put timer on to 8 mins lid on and TM running; slowly pour in the milk mixture.
Remove the cinnamon stick, peel, and vanilla bean.
Custard should be thick enough to coat the spatular.
With the TM running at 80 degrees Celcius pour the cooked rice through the hole in the lid and cook for a further 2 mins.
Pour into a shallow dish and cool to room tempreture, just before servng sprinkle the ground cinnamon on to the top of rice.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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