Dessert - Baked rice pudding maggie beer recipes
Author: Thomas Hobbs
Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard like skin top. Made with short grain Italian Arborio Rice or Pudding Rice the texture is perfect!!
Baked Rice Pudding
Baked Rice Pudding is rich, creamy, and the perfect simple dessert. Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard like skin top. The skin is the best part!! Made with short grain Italian Arborio Rice or Pudding Rice the texture is perfect!!
Provided by: Elizabeth Waterson I Confessions of a Baking Queen
Total time: 155 minutes
Cook time: 150 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 8
Provided by: Elizabeth Waterson I Confessions of a Baking Queen
Total time: 155 minutes
Cook time: 150 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 8
Ingredients:
- 100 Grams (1/2 Cup/3.5oz) Granulated Sugar/Caster Sugar
- 165 Grams ( 1 Cup/ 6oz) Arborio Rice, short grain
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Teaspoon Ground Cinnamon
- 12oz (1 1/2 Cups) Evaporated Milk
- 8oz (1 Cup)Whole Milk
- 8oz (1 Cup) Heavy Cream/ Double Cream
- 2 Tablespoons Butter, diced
Nutrition:
- Calories: 447 calories
- Sugar: 35.4 g
- Sodium: 130 mg
- Fat: 20.6 g
- Saturated Fat: 12.8 g
- Trans Fat: 0.4 g
- Carbohydrate: 56.2 g
- Fiber: 0.2 g
- Protein: 10.2 g
- Cholesterol: 55.3 mg
- Preheat oven to 305F/ 151C.
- In a shallow casserole dish approx 11"x7" 2 inches deep, I used this Le Creuset Au Gratin Dish add everything but the butter, gently mix around for a minute or two so everything is combined. Add chunks of cubed butter on top.
- Bake for 2 hours to 2 hours 30 minutes- you want a dark golden skin and all the liquid should be absorbed. Let cool on a wire rack for 20 minutes before serving. Store in fridge.
Classic rice pudding - Mary Berry Everyday: Episode 5
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French baked rice pudding (Teurgoule)
A traditional French recipe, for a creamy baked rice pudding, that has been slowly caramelised in the oven for hours.
Provided by: Shilpi & Etienne | between2kitchens
Total time: 235 minutes
Cook time: 210 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 5
Provided by: Shilpi & Etienne | between2kitchens
Total time: 235 minutes
Cook time: 210 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 5
Ingredients:
- 130 grams arborio rice or any other round rice
- 100 grams white sugar
- 1 litre full fat milk
- 1 teaspoon vanilla essence or 1 vanilla pod cut lengthwise
- 1 teaspoon cinnamon powder
How to cook:
- Pre-heat the oven to 150°C (300°F).
- In a baking dish, combine the rice, sugar, vanilla and cinnamon powder. Heat up the milk to almost simmer and pour over the rice mixture.
- Place the baking dish in the oven and bake for 1 hour.
- Reduce the heat to 120°C (250°F) and cook for a further 2½ hours.
- Switch off the oven and let the rice cool for 20 minutes. Serve warm.
Easy Baked Rice Pudding
This easy Baked Rice Pudding recipe is the perfect creamy, comforting dessert on a cool night and it takes literally minutes to prepare. Just 5 ingredients and you can be settling back with a hot, cosy bowl of rice pudding tonight.
Provided by: Marie Roffey
Total time: 80 minutes
Cook time: 75 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 5
Provided by: Marie Roffey
Total time: 80 minutes
Cook time: 75 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 5
Ingredients:
- 2 tablespoons unsalted butter
- ¾ cup arborio rice
- ⅓ cup white granulated sugar
- ¼ teaspoon cinnamon
- 3 ½ cups whole milk
Nutrition:
- Serving Size: 275 g
- Calories: 380 kcal
- Preheat the oven to 180C / 350F / 160C fan forced.
- Place the butter in a pie dish and melt it in the microwave - (alternatively melt the butter and pour it into your chosen pie dish).
- Brush the melted butter around the sides of the dish.
- Add the rice, sugar and cinnamon and stir to combine everything.
- Pour in the milk and carefully stir it to combine.
- Place the pie dish on a baking tray and bake for 1 hour and 15 minutes. After ½ an hour, give it a good stir (mixing in any skin) and turn the tray around so that it browns evenly. *See notes for cooking time.
- The skin will form in the final 45 minutes of cooking. You can stir it in again if you like as it bakes or just leave it.
- Test the rice for doneness by tasting a bit, it should be cooked through and tender but not soggy or falling apart.
