Baked Rice Pudding

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forty_caliber

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Quick to assemble. Long slow cooking time. Incredible silky texture.

Baked Rice Pudding

INGREDIENTS
2 tablespoons butter melted plus more for pan
12 cups whole milk
2 cups uncooked rice
1/2 cup granulated sugar
2 teaspoons vanilla extract
cinnamon or nutmeg

INSTRUCTIONS
1. Preheat the oven to 300F. Butter the inside of a 11x15 glass baking dish. Add all of the ingredients to the dish except the cinnamon and stir thoroughly.
2. Bake the rice pudding, uncovered, for 3 hours gently stirring once after 1 1/2 hours. The pudding is done when the rice is tender and a brown skin forms over the custard.
3. Cool the slow baked rice pudding for 10 minutes at room temperature and then gently remove the skin and discard it.
4. Sprinkle individual servings lightly with cinnamon or nutmeg

.40
 
I just noticed, no egg...not a custard then. Cooking the rice till it's gelatinous.
 
Yep 12 cups....3 quarts. The starch in the rice helps thicken the pudding and the rice absorbs almost all of the milk. It looks really runny until the last 1/2 hour or so of the cooking process, then seems to thicken rapidly after that.

The egg custard based recipes seem to call for cooked rice.

.40
 
Would be a nice low-fat method...aside from the fat in the whole milk. Easy enough to cut the recipe in half.
 
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