Fruity Rice Pudding
|Brown rice||100 Gram, washed|
|Skimmed milk||350 Milliliter|
|Margarine||25 Gram, softened|
|Caster sugar||75 Gram|
|Mixed dried fruits||75 Gram (Cranberries, Cherries, Blueberries, Sultanas)|
|Ground cinnamon||1⁄2 Teaspoon|
Bring the rice and milk to the boil in a saucepan, then reduce the heat and cook, covered, until most of the milk has evaporated into the rice, this should take about 1 1/2 hours.
Preheat the oven to 180°C/350°F/gas mark 4.
In a bowl, beat the eggs.
Fold the eggs into the rice, a little at a time, then add the margarine and the sugar.
Dust the dried fruits with cinnamon, then add them to the rice mixture.
Put a few raspberries in the bottom of 6 ramekins, then spoon the rice over the raspberries.
Place the ramekins in a roasting tray and pour warm water in the tray until it reaches half-way up the sides of the ramekins.
Bake in the oven for 50 minutes, and eat hot or cold.