Baked pudding

Hello Dear Friends,

In the past, I was not very good with rice pudding because it had rice in it. As with many dishes or vegetables, after the age of 30, my taste buds began to change, and I started to like rice pudding, which I normally do not even go near.

I used to add 1 egg to speed up the browning of the baked rice pudding I prepared, but then I realized that there is no need for it. If the grill of your oven is working well, in 4-5 minutes, the top of the rice pudding forms a wonderful crust as in the photo.

As you know, as the top of milk desserts start to cool, they become crusty. Baking is also a method to burn this crust.

Baked pudding The consistency is very important while making it, it should neither be too liquid nor too thick. Operating the oven and cooking at 200 degrees may cause the already thick rice pudding to thicken more and then become like rice. My advice is to use the grill instead of heating your entire oven. If you have an oven that works upside down, just open the top.

Also, you have to forget rice pudding It continues to thicken as it cools, like jams. When you take it out of the oven, it is fried but should shake like jelly. When it comes to room temperature and goes into the refrigerator, it has the same consistency as the prepared ones.

I gave you a different rice pudding recipe before. How is rice pudding made? You can also see the video from my article. It is possible to prepare it without adding starch, as in this recipe, but you have to boil it for a long time. The addition of starch shortens the cooking time incredibly, especially if you prepare it from raw milk, there is absolutely no loss of flavor.

Also The Turkish to the rice pudding recipe You can find it here.

Love…

Ingredients for Baked Rice Pudding Recipe

• 5 water glass milk
• 1 cup powdered sugar
• 3 tablespoons of wheat starch
• 1 cup of rice (small tea cup)
• 2 cups of water to boil the rice

How to Make Rice Pudding in Oven Recipe?

1. Take 1 tea glass of rice and 2 glasses of water in a small sauce pan, boil it until the rice is soft and absorb the water, and leave it to cool.
2. Take the milk, starch and sugar in a medium saucepan and whisk well.
3. Add the cooked rice on top. After boiling over high heat until the milk boils, cook on medium heat until it thickens.
4. Its consistency will be slightly watery than that of pudding, you will feel that it is getting heavier and holding the spoon while mixing.
5. Divide the thickened rice pudding into the ovenware, leaving 1 finger of space above them, and place the cups on the baking tray.
6. Open the grill of the oven and put the rice pudding on the top shelf of the oven with the tray. Add 1 liter of water to the tray.
7. Cook until the top of the rice pudding is browned. Take the cooked rice pudding out of the oven, paying attention to the hot water.
8. Let it rest until it reaches room temperature. Serve chilled in the refrigerator if desired.