Baked rice pudding with milk. Recipe

This baked rice pudding is a version of our rice pudding of a lifetime but when you add the egg and vary the way of cooking the final result changes and transforms. It has the advantage that we do not need to be pending to stir and while, we can go preparing the rest of the food.

In my case I have prepared it in a one liter capacity, but you can also do it in individual containers if you are not going to take it all at once. It can be lightened if it is made with skimmed milk and low-fat cream in case this version is very forceful for you.

Ingredients for four people

  • 500 ml of milk, 300 ml of cream, 120 gr of round rice, 110 gr of sugar, 1 stick of cinnamon stick, 2 egg yolks L.

How to bake rice pudding in the oven

Preheat the oven to 160 degrees. Combine milk, cream, rice, cinnamon and sugar in a saucepan. Heat and when it begins to boil, lower the heat and cook for ten minutes, stirring occasionally. When time passes, remove from heat and allow to warm for fifteen minutes.

Add the yolks, stir everything well so that they are integrated and put on a ovenproof tray. Bake for fifty minutes or until the rice is soft.

Processing time | 1 hour
Difficulty | Easy

Tasting

This baked rice pudding should be left to rest once baked for fifteen minutes before serving. As the flavors are best appreciated it is mild although I have to tell you that the little that was left at home was taken the next day from the fridge and it was also very good a little cold.

Tags:  Desserts Meats And Birds Fish 

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