Creamy Baked Rice Pudding

Delicate dessert with the taste of baked milk. The casserole tastes like the same one from childhood, but with a more pronounced taste of baked milk. Due to the long heat treatment, the casserole turns out more tender and with a slight vanilla flavor and aroma.
cook time: 2h
Hazel Farrow
Creamy Baked Rice Pudding

Nutrition Facts (per serving)

205
Calories
9g
Fat
25g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 60 g
Butter 40 g
Milk 300 ml
Rice 100 g
Eggs 2 pc
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make rice casserole from rice in the oven? Rinse the rice thoroughly in a colander under the tap with plenty of warm water.

Step 2

Step 2
Place water in a saucepan on fire. You can cover the pan with a lid for faster boiling. And as soon as the water boils, add a teaspoon of salt.

Step 3

Step 3
Immediately add the rinsed rice to the pan. Stir with a spatula so that the rice does not stick to the bottom. Cook for ten minutes after the water returns to a boil.

Step 4

Step 4
Meanwhile, wash the eggs and beat them into a separate bowl. Add sugar, salt, a pinch of vanilla sugar and beat with a whisk. The sugar should completely dissolve. There is no need to achieve foam.

Step 5

Step 5
Place the rice in a colander and rinse it thoroughly again under cold water. This is necessary in order to get rid of excess starch.

Step 6

Step 6
Pour milk at room temperature into the egg mixture and stir with a whisk until all ingredients are combined.

Step 7

Step 7
Melt the butter until liquid, cool slightly and pour into the eggs and milk. Mix with a whisk. The oil does not need to be brought to a liquid state if it is already very soft. Then just add it to the mixture.

Step 8

Step 8
Add rice to the resulting mass and pour everything into a baking dish pre-greased with butter. The mass may seem slightly liquid, don’t be afraid, that’s how it should be. Bake for an hour and a half in an oven preheated to one hundred and eighty degrees. The casserole should have stabilized (that is, become firm in the middle and around the edges) and lightly browned.

Additional rubrics

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