Baked Rice Pudding
Just like my English grandmother used to make... Rich and creamy, not too sweet and perfect as an after supper treat. You could dress this up with some raisins if you like (even soak them in a little whiskey to plump them up).
Ingredients
| Butter | 3 Tablespoon | |
| Short grain rice | 100 Gram (Like Arborio (1/2 cup)) | |
| Sugar | 75 Gram (1/4 cup) | |
| Milk | 4 Cup (64 tbs) | |
| 35% cream | 1/2 Cup (8 tbs) | |
| Vanilla | 1 Teaspoon | |
| Salt | 1 Pinch (Other(Full absorption)) | |
| Grated nutmeg | 1/2 Teaspoon (more or less as needed) |
Directions
GETTING READY
1. Preheat oven to 285 degree F or 140 degree C
MAKING
2. In a heavy based stovetop or ovenproof casserole, melt butter over medium heat.
3. Add rice and stir to coat.
4. Drop sugar and stir until dissolved. Continue stirring until the rice swells and becomes sticky.
5. Pour in the milk and stir constantly so no lumps form.
6. Add the cream and vanilla and bring the mixture to a simmer.
7. Stir well and remove the casserole from heat. Grate the nutmeg over the top.
8. Pop the casserole in oven and bake for 90 minutes. Cover the casserole with a lid if the top browns too quickly. Once the pudding only just wobbles in the center, it's ready.
SERVING
9. Serve pudding warm or at room temperature... or cold, maybe with some Maple Syrup on top.
Recipe Summary
Nutrition Facts
Serving size
Calories 355Calories from Fat 160
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol
Sodium 134 mg5.58%
Total Carbohydrates 42 g14%
Dietary Fiber %
Sugars 24 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
