Oven rice pudding is among my indispensable tastes. The appeal of this special flavor stems not only from the fact that it is traditional, but also from the fact that it brings back pleasant memories from the past.
You know, those times when our biggest problem was when we just stared at the patisserie window and couldn't decide which dessert to choose. Actually, I still can't decide :)
How do you prefer baked rice pudding? Warm or cold? Be sure to write in the comments❤️
Enjoy sharing!
Ingredients for Full-Measure Oven Rice Pudding Recipe
- 5 glasses of milk (1 liter)
- 1 cup powdered sugar
- 2 tablespoons of wheat starch
- 1 cup of rice (small tea cup)
- 2,5 cups of water to boil the rice
How to Make Full-Measure Oven Rice Pudding Recipe?
- Put 1 tea glass of rice and 2,5 glasses of water in a pot and boil until the rice softens and absorbs its water.
- In another bowl, mix starch, sugar and 2,5 glasses of milk. Add the rest of the milk.
- Add the mixture to the cooked rice. Boil on high heat until the milk boils, then cook on medium heat until it thickens.
- Its consistency will be a little more watery than the consistency of pudding. It's okay when you start holding the spoon while mixing and feel it getting heavy.
- Add the vanilla to the rice pudding that has its consistency and distribute it to the oven dishes you have placed on the baking tray, leaving a space above them.
- Add water to the tray without splashing the rice pudding. Open the grill of the oven and put the rice pudding in the oven.
- 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.
- Let it rest until it reaches room temperature. Place in the refrigerator, cool for at least 1 hour and serve.