I made this recipe mid week and the plate was practically licked clean. Lemons never fail me...rice puddings I can live without, but between the lemon custard for me, the bulk of the rice to fill the hollow legs of my 6ft 5 (and still growing) 16 year old and his brother (who is desperately trying to catch him), and the speed of the whole dessert, you really can't go wrong this winter as the nights get longer and darker...
Update in 2022; So I still make this when the lemons are plentiful. I love it. It doubles as breakfast, (I mean, eggs, rice, it's practically porridge) and my youngest son still loves this and requests it on repeat. I think you will see why once you make it.
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- 300 Grams left over steamed rice (this is the cooked weight of the rice)
- 150 Grams raw caster sugar BUY
- 2 lemons, finely grated zest and juice
- 5 eggs large
- 2 egg yolks
- 200 Grams cream BUY
- Pinches pink salt flakes BUY
- 10 Drops doTERRA lemon oil BUY
Preheat oven to fan forced 160°C and butter a large shallow baking or pie dish or up to 8 smaller dishes. Set aside.
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
Add juice, eggs, yolks, cream, salt and cook 4 min/80°C/speed 4.
Add cooked rice to custard with lemon oil and mix 5-6 sec/Reverse/speed 3.
Pour into prepared dish (es) making sure rice is distributed evenly throughout the dish, and bake for 25-30 minutes until golden on top and just set in centre.
Dust with icing sugar and garnish with fresh/frozen berries if available...and as you would know by now, a dollop of fresh cream never goes astray in my life!