This rice pudding captures the precise flavour I remember from my childhood. It's the one my mother used to prepare for our family when I was young.
The recipe book originated as a wedding gift to my mother, featuring a green fabric hardcover that became quite worn. During my school years, I covered it with brown paper. Years later, I removed the brown paper and re-covered the book with a thick, adhesive shelf liner commonly known as Fablon.
Ideas, Advice and Suggestions
Cooked rice – I usually eat long grain rice, so that's what I have always used. It is made using leftover cooked white rice.
Sugar – I typically use granulated white sugar, but I'm confident it would work with other non-liquid substitutes. However, honey and maple syrup might alter the consistency.
Vanilla essence – Half a teaspoon of vanilla essence should suffice. The original recipe recommends the grated rind of one lemon, which I have not yet tried.
Milk – I have used full cream cow's milk; although low-fat milk also works, it requires less cooking time.
Eggs – Large, Extra Large, or Jumbo sizes are all suitable options.
Salt – I make it a point to add a little salt to every sweet recipe.
Baked Rice Pudding
Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Total Time: 40-50 minutes
Servings: 4 servings
Level of Difficulty: Medium
The Origin of the Recipe: Old Green Recipe Book
Diet: Gluten Free
A delicious baked rice pudding made with simple ingredients. Serve with syrup, honey or applesauce for a delightful treat.
Ingredients
- 1 cup cooked rice
- ½ cup (100g) of sugar
- ½ tsp vanilla essence
- 2 cups (500ml) of milk
- 2 eggs
- ¼ tsp salt
Instructions
- Heat the milk and add the rice.
- Beat the egg yolks with the sugar and salt, slowly adding the milk mixture.
- Beat the egg whites till stiff and fold into the mixture. Add the essence and pour into a greased, fireproof baking dish.
- Bake in a moderate oven 300°F or 160°c for 30 to 40 minutes or until set.
- Serve with the syrup, honey or applesauce.