Twice-Baked Crab Souffles
‘Twice-baked’ takes all the stress out of a soufflé. Make in advance then turn out and reheat to ser...
4 cups water
1 cup long grain rice
1 cinnamon stick (plus more for serving)
6 cups milk
400mL sweetened condensed milk
In a saucepan, pour water over rice and cinnamon stick. Cook until the rice absorbs all the water, adding water as needed until the rice is well cooked. Remove cinnamon stick.
In a separate saucepan, place fresh milk and condensed milk and bring to boil.
Add cooked rice to the milk.
Cook the rice pudding more five minutes or until it has thickened.
Pour rice pudding into custard cups and sprinkle with cinnamon.
Serve with cinnamon stick and star anise.