Recipes

Preparation

In a mixing bowl, beat together sour cream, eggs and sugar until well blended. Stir in the cooked rice and sultanas. Spoon the rice mixture into a small microwave safe containter. Cover and place in the microwave oven.
Cook on Medium High (70-80%) for 5 minutes. Stand for 2 minutes or longer if wishing to cut the pudding into squares. Server the pudding dusted with cinnamon and a fresh berry puree.

TIP: Custards will cook and set best if all the ingredients are at room temperature.