Method

1. Preheat the oven to 180°C.
2. Combine Barambah Organics Skim Milk, rice, sugar, cinnamon stick, vanilla bean and nutmeg, in saucepan and heat on low until simmering, stirring regularly.
3. Set aside milk mixture to cool for 15mins, and then remove the vanilla bean and cinnamon stick just before adding the egg yolks.
4. Pour into greased baking dish (approx 1 litre size) and bake for 30 minutes. (Please note that it can be divided into smaller ramekins for individual puddings)
5. Sprinkle cinnamon sugar and return to oven for further 15 minutes.

Notes: Substitutes include Vanilla bean substituted for 1 tsp vanilla extract and cinnamon stick substituted for 1/2 tsp ground cinnamon.

Thank you to the ever talented Lisa Scanu from @oakandjune.food for using our beautiful, certified organic Skim milk in your recipe.