Creamy Baked Rice Pudding
Picture a bowl filled to the brim with creamy baked rice pudding, a dessert so comforting it feels like a warm embrace on a chilly evening., this creamy baked rice pudding is more than just a dessert; it's a celebration of life's simple joys, a reminder that sometimes the most profound moments can be found in the simplest of pleasures.
Yield: 6 serves
Cost: $8 au
Equipment
- 1 Baking dish around 1.5 litre capacity
- 1 Pot at least 1.5 litre capacity
- 1 set of scales
- 1 Flat Baking tray
Materials
- 100 grams medium grain Rice
- 100 grams caster Sugar
- 450 ml Full-cream milk Long-Life milk is better for baking
- 450 ml Thickened / Double Cream
- 1 t- spoon Vanilla Extract if using vanilla essence, double the amount
- 25 gram Butter diced to 'peas size'
- 5 gram extra Butter - is soft for greasing the dish
Instructions
Getting ready
- Turn on your oven to 170℃ / 340℉ / if you have a Gas oven Gas mark 3
- Weigh all the ingredients
- Get all the equipment ready to hand
Preparing the Baking dish
- Place the baking dish on the baking tray (this will help to move the final dish in and out of the oven)
- Brush the soft butter with the pastry brush, both the bottom and sides of the baking dish.
- Wash the Rice and place into the baking dish spreading the rice so it covers the bottom of the dish.
- Size of the rice is important I use medium - grain this (in the picture) is a common brand but as long as it is medium -grain all is well.
Preparing the Milk and Cream
- First up I use Long-life Milk as it tends to bake better. Fresh milk when heated for long periods of time can separate and burn. Long-Life Milk tends to produce a better end result. I use this brand, but any Full cream brand will be ok.
- Take your Pot (1.5 litre capacity) and pour in the cream
- next add the milk to the cream - Pour in the milk
- Place the pot on to your stove and heat to a gentle simmer, stir occasionally so the cream and milk does not burn.
- When he cream and milk mix starts to simmer.
- add the vanilla extract and stir gently - save making a mess.
- Next add the sugar stir gently (again no mess) until the sugar has dissolved.
- Turn off the heat and allow to stand for 30 seconds.
Getting ready to Bake your Rice pudding
- Dice the cold Butter into 'peas size pieces'
- Pour the Cream and mil mix over the rice
- Pour all the mix into the Baking dish.
- Gently stir to mix everything together.
- Add the small cubes of butter scattering across the top of the milk mix and Rice.
- Do not worry the butter will sink and melt.
Time to Bake
- Set your Kitchen Timer for 10 minutes.
- Carefully place into the oven. and bake for 10 minutes.
- When your timer goes off reset for 1 hour and 30 minutes
- Turn down the oven temperature to 150℃ / 3000℉/ or Gas mark 2
- allow to bake for 1 hour and 30 minutes
Finally time to serve
- The rice pudding will now have a golden-brown top with rich creamy vanilla rice underneath.
- You can serve the Rice Pudding with anything you like fresh berries, ice-cream, or any fruit Jam or simply on its own it is delicious.
- All that is left is to enjoy!
Notes
