Baked rice pudding

Baked rice pudding

Baked rice pudding is a classic dish of British cuisine. Traditionally, in addition to milk, it includes rice, eggs, butter, and raisins. But you can also add other ingredients if desired: berries, pieces of fruit, nuts. Thanks to the step-by-step introduction of ingredients, the dessert turns out incredibly tender, light, and airy. An excellent solution for a family tea party.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine British
Servings 6 people
Calories 111 kcal

Equipment

  • 2 mix bowl
  • 1 baking mold
  • 1 tablespoon
  • 1 cupcake mold
  • 1 saucepan
  • 1 mixer

Ingredients
  

  • 1 cup rice round-grain
  • 250 ml milk
  • 70 g butter
  • 2 pcs egg
  • 1 tbsp sugar
  • 1 handful raisins

Instructions
 

  • Prepare everything you need. Soak the raisins for 30 minutes.
    Ingredients needed for cooking baked rice pudding
  • Rinse the rice, drain well, and put it in a saucepan. Add the butter there.
    1 cup rice, 70 g butter
    Rice, butter
  • Put it on the stove and, stirring so that the cereal does not burn, wait until the butter melts. Keep for another minute, the rice grains will become slightly golden. Pour in the milk.
    250 ml milk
    Milk
  • Mix.
    Mixing of ingredients
  • Reduce the heat and cook covered for 10 minutes. Almost all the milk should be absorbed, and the rice itself will still be slightly firm.
    Rice porridge
  • Separate the eggs into whites and yolks. Place the yolks in a bowl, add sugar. Adjust the amount to taste.
    2 pcs egg, 1 tbsp sugar
    Egg yolks, sugar
  • Beat until the crystals dissolve.
    Whipping egg mass
  • Transfer the hot rice porridge to the yolks.
    Adding rice porridge to egg mass
  • Add soaked raisins.
    1 handful raisins
    Raisin
  • Mix. Beat the whites separately until stiff peaks form, adding a pinch of salt or a few drops of lemon juice. Add half to the batter.
    Egg whites whipped into a foam
  • Gently mix, trying to maintain airiness. Then add the remaining whites.
    Mixing
  • Distribute among buttered ceramic molds. Rice pudding does not rise much, so you can leave about a centimeter from the top edge.
    Distribution of rice mass by baking molds
  • Bake in the oven at 160 ℃ for 25 minutes. Although the molds were of different volumes, they took the same amount of time, as the layer of batter in the larger mold was thinner. In any case, you should rely on a golden crust.
    Baking pudding
  • You can serve rice pudding warm or after it cools. Garnish with berries, mint.
    Baked rice pudding

Nutrition

Calories: 111kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 91mgPotassium: 67mgFiber: 0.01gSugar: 2gVitamin A: 361IUVitamin C: 0.01mgCalcium: 54mgIron: 0.01mg
Keyword sweet

Posted

by

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating