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Old 08-04-2013, 01:15 PM   #1
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Baked Rice Pudding

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
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Old 08-04-2013, 01:56 PM   #2
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Yum, thanks!
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Old 08-04-2013, 02:32 PM   #3
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12 cups of milk???
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Old 08-04-2013, 02:39 PM   #4
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I just noticed, no egg...not a custard then. Cooking the rice till it's gelatinous.
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Old 08-04-2013, 02:56 PM   #5
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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
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Old 08-04-2013, 03:00 PM   #6
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Here is a photo of an almost cooled batch...

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.40
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Old 08-04-2013, 03:07 PM   #7
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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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Old 08-04-2013, 06:00 PM   #8
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It would probably work with Almond or Coconut milk instead of moo juice. :)

.40
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Old 08-04-2013, 06:05 PM   #9
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Quote:
Originally Posted by forty_caliber View Post
It would probably work with Almond or Coconut milk instead of moo juice. :)

.40
Ooooh! Good idea, it would be quite tasty with almond milk, could cut back on the sugar a bit.
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Old 08-05-2013, 04:16 AM   #10
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Sounds great, thanks for sharing
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Baked Rice Pudding 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 3 stars 1 reviews
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