I wanted to make a simple brunch that we can eat before our road trip this weekend.
Looking through the cupboard, I came up with this:
|I label the sugar in case I forget what colour it is|
...some arborio rice
|Yeah, that much. Very precise|
Don't worry that the white rice will cook faster than the brown rice. The whole point of rice pudding is that it's kind of gluggy.
Mix in an egg, a tin of evaporated milk, half a cup of sugar, and some vanilla and cinnamon to taste.
Put it in a greased Pyrex dish (or whatever you've got that's oven-proof). It will need to have a capacity of at least 1.5L. Bake at 180C until it has set, which will take about an hour if your oven has crappy seals like mine. Probably half an hour for normal ovens!
You can eat this hot or cold, and it would make a good gluten-free breakfast, brunch or dessert.