Rice pudding - the best recipes. How to properly and tasty cook rice pudding

Puddings are a favorite delicacy of the British. The most famous are Yorkshire pudding, the famous bread pudding, the unsurpassed "black pudding" and, of course, rice pudding. There is no particular refinement in puddings; the most ordinary products are used for their preparation: eggs, milk, sugar, butter, cereals, and so on. But it turns out satisfying and family-like.

Perhaps the most popular of all English puddings is rice pudding. Do not think that rice pudding is similar to the rice porridge we are used to - sticky, viscous, creamy. This is absolutely not true. Despite the fact that for cooking it is necessary to use the same round rice rich in starch, the dish turns out to be very tender, weightless, without any hint of viscosity. Real rice pudding is a bit like soufflé at its best - just as airy.

Puffed rice pudding is obtained thanks to several secrets of preparation. So, at the very beginning, rice is fried in butter, which creates the effect of “sealing” the starch. This makes the rice tender but not sticky. In addition to this, eggs are introduced into the pudding in stages: first, yolks beaten with sugar into a fluffy mass are added to the hot rice mass, which, under the influence of temperature, are brewed by analogy with cream anglaise. Proteins are whipped separately into a lush foam and carefully introduced in parts to enrich the pudding with air as much as possible.

This is how the unsurpassed and most delicious rice pudding in the world is born. Classical. English.

Cooking time: 60 minutes

rice pudding ingredients

• 1 cup full fat milk
• 60 g round rice
• 25 g butter
• 20 g raisins
• 2 eggs
• 1 st. a spoonful of sugar

Rice pudding recipe step by step

Pour raisins with a small amount of warm water and set aside - it should soften a little.
Melt the butter in a small saucepan or saucepan and add the rice.

Fry the rice until it is slightly browned.

Then pour milk into the pan and let the rice boil for 5-7 minutes. During this time, it will swell, but it will not become viscous.

Separate the whites from the yolks. Add sugar to the yolks.

Beat the yolks with sugar into a fluffy light mass.

Remove rice with milk from heat, quickly add beaten yolks and mix vigorously. It should thicken slightly and become creamy.

Drain the water from the raisins, squeeze them well and send them to the rice base.

Beat egg whites into a very fluffy mass.

As you add egg whites, tablespoon by tablespoon, gently fold them in to keep the airiness. Thus, enter the entire volume of proteins.

Grease a baking dish with butter and put the pudding in it.

Bake the dessert for 20-30 minutes at a temperature of 170 degrees. Pudding can be baked both in large form and in small ones. Keep in mind that pudding in a large form will take more time to cook, so be guided by the color of the crust of the dish - it should become a pleasant golden orange.

Ready pudding can be served immediately, but it is very tasty and cold. Be sure to try!

Everyone knows what pudding is. It can be prepared from any cereal. And in this article we will talk about how to cook rice pudding. It will undoubtedly appeal to those who love delicious, but at the same time nutritious desserts.

Rice classic

Pudding is a delicious dish on its own, as a rule, something other than raisins is rarely added to it. So, we take a glass of rice and boil it in boiling water for about 10 minutes, after which we pour it with two glasses of milk, pour 0.5 tsp. salt and cook for about half an hour. Remove from heat, add 2 eggs, 50 grams of raisins and 3 tablespoons of sugar, mix thoroughly and put in a mold, anointed with butter and sprinkled with crackers. Bake until cooked, and when serving, pour with berry jam.

recipe classic number 2

50 g of margarine should be heated in a water bath and mixed with 100 g of rice. Fry them, stirring constantly, so that the rice is covered with a shiny crust. Then it needs to be poured with 300 g of freshly boiled milk, salt and put a drop of shabby lemon zest. Boil rice over low heat. Pour 50 g of raisins with the juice of half a lemon, add 4 yolks to it, beaten with 50 g of sugar. Put it all in rice, mix and add 4 whipped egg whites. Bake the pudding in a greased mold for about an hour. When serving, you need to pour it with liquid chocolate or icing.

Rice pudding recipe with figs and dates

A glass of rice should be boiled for about 10 minutes. Finely chop dates and figs (100 g each), mix with 3 tablespoons of raisins, a pinch of ginger powder and add to rice. Pour sugar (minimum - 2 tsp, if you like sweet - then to your taste). The resulting mixture must be stewed on the slowest fire, add a glass of milk. When the pudding has cooled down a little, you need to put 2 whipped egg whites into it and mix. Then put in a bowl and chill in the refrigerator. When serving, the pudding should be garnished with pieces of fresh fruit or figs.

Rice pudding with apples

From 50 g of rice, cook a viscous porridge in water mixed with 100 ml of milk. When the porridge cools down a bit, you need to add 1 yolk, mashed with 10 g of sugar, 10 g of butter and 1 apple, peeled and finely chopped. Mix everything well and add whipped protein. Then you need to anoint with oil and sprinkle with breadcrumbs a mold and put porridge in it. Baking time - half an hour. This pudding is best served with sour cream.

Rice pudding: recipe with jelly

Boil a glass of rice, cool it, and then beat in 2 eggs, put 2 tablespoons of brandy, raisins soaked in water (about a handful) and 5 chopped almonds. Mix thoroughly. Cut one nectarine into small pieces and also add to the porridge. Grease baking molds with oil and sprinkle with crackers, put porridge in them. Put a small piece of butter in each. Baking time - half an hour.

In the meantime, you can make jelly. To do this, boil 400 g of pitted cherries in a liter of water, adding 100 g of sugar and 3 tablespoons of starch to them. Kissel is ready when it becomes transparent. Next, you need to pour it into each plate, and pour the pudding out of the mold on top. You can decorate it with cherries and mint leaves.

Carrot rice pudding

One and a half cups of rice should be boiled until tender. Cut 4 carrots, pour half a glass of milk and lower until tender in a sealed container, then wipe and mix with rice. Then you need to add an egg, a spoonful of butter and the same amount of sugar to the porridge, add a little salt. All you need to mix well and put in a mold, greased with oil. You can cook both in the oven and on the steam bath. Serve with sour cream on the table.

Rice pudding recipe with almonds

We heat up a liter of milk, throw a vanilla pod there, and then pour 100 g of rice. Cook it over low heat for about 45 minutes, not forgetting to stir all the time. The rice should be completely softened, after which the vanilla must be removed. Finely chop one bitter, and beat 300 g of cream until foamy. We mix all the ingredients with rice and put in the refrigerator for 3 hours. When the pudding hardens, you need to sprinkle it with a spoonful of fried almond flakes and pour over. The sauce is prepared as follows: heat 500 g and add a spoonful of corn flour and a spoonful of cherry liquor. Let's boil for a couple of minutes.

Pudding: Recipes

The best rice pudding recipe. All about how to choose the right ingredients, the subtleties and secrets of cooking. The best way to decorate a pudding.

30 min

150 kcal

5/5 (1)

Rice is a very healthy and nutritious product, but few people really love rice porridge, a storehouse of valuable vitamins and minerals necessary for the proper functioning of our body.

To be honest, I have never been able to get my own children to eat at least a spoonful of this delicate product. A few days ago, a friend suggested to me an unexpected way out - to cook for the children a delicious rice pudding, adored by the Queen of England herself, which even the most stubborn picky cannot refuse.

I decided to try it, and I was right - the homemade ones were subdued by this airy delicacy with an indescribable, fresh aroma. According to the classic recipe, rice pudding is easy and quick to prepare both in the oven and in the slow cooker, and today we will focus on both options. So let's get started.

Did you know? Rice pudding is a dish prepared with milk and long-grain rice, although there are a great many ways to successfully prepare it, even within a single country. There is a belief that rice porridge pudding must be prepared for loved ones at Christmas - then next year will please with abundance, prosperity and constant good luck.

Preparation time: 50-60 minutes.

Kitchen tools

If possible, prepare ahead of time the dishes, appliances and tools that you will definitely need in the process of making rice pudding: a spacious pan or stewpan with a thick bottom and a Teflon coating, several deep bowls with a capacity of 200 to 670 ml, teaspoons, a kitchen scale or other measuring utensils, tablespoons, linen and cotton towels, a slotted spoon, kitchen potholders, a colander, a cutting board, a sharp knife and a grater.

In addition to the appliances just listed, you will definitely need a blender or food processor with the function of grinding ingredients.

Required products

The basis

Important! If you want to diversify the taste of your rice pudding, make it with apples instead of raisins - the product will acquire a uniquely original and exceptionally interesting taste. In addition, try to choose Basmati or Jasmine rice for your dish, as these varieties are excellent for achieving the perfect result.

condiments

• 100-110 g of granulated sugar;
• 6 g of table salt;
• 6 g ground cinnamon;

• 5 g vanillin;
• 5 g ground ginger.

Did you know? I advise fans of sweet rice puddings to add more granulated sugar to the preparation, it can be replaced with viscous fresh honey or fructose. I also recommend adding a little orange or lemon peel, nutmeg to the product and experimenting with poppy seeds.

Additionally

• 35 g butter or margarine.

Cooking sequence

Preparation

Important! If raisins or other dried fruits are not allowed to swell before being placed in the pudding blank, they will settle to the bottom of the mold and burn badly. Needless to say, in this case, it will make your product almost inedible and very hard. In addition, milk can be heated quickly in the microwave - set it to full power and heat for approximately three to four minutes, depending on the power of your device.

First stage

Did you know? To prevent the rice billet from burning, try not to stop stirring even for a minute during cooking. If the porridge still starts to stick a little, reduce the intensity of the fire to a minimum and remove the pan from the stove for a minute, still stirring the mass.

Second phase

Important! To prepare rice pudding in a slow cooker, use the Baking or Warming programs in the first stage, and Sweet Bread, Pudding or Baking in the second. Cooking time depends on the features of your multicooker.

This completes the preparation! Now you know exactly how to make rice pudding at home. We lay it out in small bowls, coffee cups, or simply move it onto plates - choose the serving that you like best.

You can decorate a soft white pudding cranberries, lingonberries and blueberries, as well as bright green mint leaves. Try to eat all of the pudding the same day you make it, as it quickly becomes crusty and doesn't taste as fresh anymore.

Watch the video carefully

The easiest and fastest way to make the perfect rice pudding can be seen in the video below.

That's almost all! I just have to borrow a few moments from you to get acquainted with other, no less delicate and tasty types of fragrant puddings. For example, be sure to try the excitingly appetizing, melting in your mouth, mind-blowing, which can be cooked on the stove without hassle, and almost instantly and quite quickly.

In addition, do not pass by the classic, very widely known in our area. Now is the time to introduce your own children to this incredibly tasty product! All three recipes that I offer you for implementation have been tested many hundreds of times by me and my friends, so do not worry about their reliability.
You can cook, add berry topping and enjoy the unusual taste.

Bon appetit and always good mood! I expect you to write me some feedback and comments, and also share your reports on making rice pudding.

If you have any questions, and you can also suggest an improvement in the recipe, you are welcome to share with me. Have a good day!

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Delicate and delicious dessert at home - cook rice pudding! Very tasty with berries, apples, jam!

When you want to cook a delicious, unusual and beautiful dessert, then take note of this recipe. I suggest you cook "Rice Pudding", which in its taste is not inferior even to French desserts. My daughters love this pudding, as well as my husband, who is still sweet. He rarely eats rice in its usual form, even very tasty and crumbly, but he loves pudding very much and does not immediately understand that there is rice there. The mass is very tender, so the rice is not particularly felt there. Such a dessert is, as you understand, not only tasty, but also healthy. The recipe for rice pudding is absolutely simple, you can easily repeat it. But so that you probably don’t have any questions, I will show you the whole process in detail, step by step and with a photo.

• 150 grams of round rice;
• 2 pieces of chicken eggs;
• 200 grams of milk;
• 150 grams of granulated sugar;
• 20 grams of butter;
• a pinch of vanillin;
• ½ tsp. l. cinnamon.

I boil rice in water, but only half. I usually cook rice for 10 minutes, and then drain the water.

I pour rice with milk, now I cook rice in milk until soft. Round-grain rice fits the recipe very well, it has a lot of gluten, the pudding will turn out like jelly.

I put granulated sugar in the cooked rice, because the dessert should be sweet.

Also, while the rice is still hot, I put butter there, which will melt in a minute.

I put a little cinnamon, which makes pastries just magical. I mix the rice mass several times.

As soon as the rice cools down, I add egg yolks to it.

And I beat the chicken proteins with a mixer at maximum speed. When lush foam comes out of the proteins, I turn off the mixer.

I put the whipped proteins in the rice mass for the pudding.

I pour the rice mass into the silicone mold. I put it in the oven, which I heat up to 160 degrees. I bake pudding for 30 minutes.

I take out the finished rice pudding from the oven with the help of oven mitts, let it cool completely. Then I easily remove the pudding from the mold directly onto a plate.

I bring it to the table. The pudding perfectly retains its shape and does not fall apart. But at the same time remains soft and airy.

Recipe 2, step by step: Rice pudding in the oven

• rice 1 stack.
• sugar 1 stack.
• butter 100 g
• milk 2 cups
• egg 4 pcs

Put the washed rice into boiling water. After 10 minutes of boiling, put on a sieve and let the water drain. Put back into the pot, pour over hot milk and cook for 15 minutes, then cool.

Whip the egg whites into a thick foam.

Grind egg yolks with sugar.

Add melted butter, yolks and whites to rice and mix gently. Bake at 180 degrees for 30-40 minutes.

Sweet, fluffy pudding is ready! Bon appetit!!!

Recipe 3: Diet Rice Pudding (with photo)

Here is a recipe for vegan lean rice pudding. It is cooked in rice milk with the addition of rice flour. The texture of the pudding is somewhat reminiscent of the Italian dessert panna cotta.

Any fruit or berry will go with this rice pudding. For example, this dessert looks very nice with nectarine or peach slices.

Making rice pudding is very easy.

• 4 tbsp rice flour,
• 3 tbsp cane sugar,
• 2 tsp lemon peel,
• 500 ml. rice milk,
• a pinch of vanillin
• a pinch of salt,
• a pinch of citric acid
• fruits for decoration.

Mix the dry ingredients of rice pudding: flour, sugar, vanilla, salt and citric acid. Add citric acid only if you want to add sourness to the pudding. Without citric acid, a more delicate mild taste is obtained.

Add rice milk to dry ingredients. Mix with a whisk so that there are no lumps.

We put the pan with the mixture on the fire, bring to a boil. Cook on the slowest heat, stirring with a whisk, for about 10-15 minutes.

Grate the lemon zest on a fine grater. Only the yellow part of the peel. White bitter.

Add the lemon zest to the simmering rice mixture.

Once the pudding has reached the desired thickness, remove the pan from the heat. Check the density with a spoon - the finished pudding almost does not drain from the spoon. Keep in mind that the pudding will thicken noticeably as it cools.

Pour the rice pudding into glasses, leaving room for fruit garnish. Cool completely at room temperature, then in the refrigerator for several hours, and even better remove at night.

For decoration, cut any fruit into thin slices.

Serve chilled lean rice pudding garnished with fruit for dessert.

Recipe 4: Classic Raisin Rice Pudding

There is nothing easier and faster than making rice pudding. You can bake a “clean” rice pudding, but if you add a little raisins, dried apricots, fresh apples or bananas to it, then an ordinary dessert immediately turns into a real delicacy. I most often cook rice pudding with raisins, the pudding is tender, tasty and low in calories.

By the way, pudding is an English name, in Russia this dish was called rice babka, they have been preparing babka for a long time and they were well aware of its dietary properties.

• 1 cup rice
• 2 glasses of milk
• 3 eggs
• 4 tbsp Sahara
• 50 gr. raisins (optional)
• ½ tsp vanilla sugar
• butter to grease the mold
• jam for decoration

I must say right away that this recipe for rice pudding does not contain oil, and there is a minimum of sugar in it, since raisins provide the missing sweetness. If you are going to cook a regular pudding from one rice, then increase the amount of sugar.

So, first of all, boil the rice. We will cook in the most usual way - in a large amount of water. What else is good about this method, besides simplicity, is that starch leaves the rice with water, and the dessert turns out to be lighter.

Cook rice for pudding for 10 minutes, then drain the water, if desired, rice can be washed.

Pour half-cooked rice with two glasses of milk.

Bring the rice to a boil and cook for another 20-25 minutes over low heat under the lid. As a result, we get a very tender rice porridge with almost no liquid. When the rice is cooked, turn off the heat and let the rice cool down a bit.

While the rice is cooking, prepare the raisins. In a cup or small bowl, steam the raisins with boiling water. This is necessary not only to swell the raisins, but also to remove the oil that manufacturers use to improve the appearance of dried fruits. Be sure to drain the water.

We take three eggs. Beat the eggs with a mixer or blender.

It is not necessary to separate the eggs into yolks and whites, and then beat them separately, like a biscuit. Just beat the eggs for 5-7 minutes until the egg mass becomes airy and increases in volume.

Add sugar to beaten eggs, you can add a little (½ tsp) vanilla sugar. We beat.

Pour the steamed raisins into the slightly cooled rice, pour the beaten eggs.

Mix everything and put it in a mold, previously greased with butter.

Put the rice pudding in a well-heated oven, bake for 30 minutes at a temperature of 170 ° C. If you use small portion molds, then the cooking time is reduced. Landmark - a beautiful ruddy crust appears on the surface of the rice pudding, in addition, the pudding begins to move away from the sides of the form.

Remove the cooked rice pudding from the oven.

Remove the mold and let the rice pudding cool.

We sell the pudding slightly warm or chilled, pour it with jam, honey, condensed milk, chocolate or sweet jelly, although even without all this, the rice babka turns out to be very tasty.

Recipe 5: Delicious Rice Pudding with Apples

As you know, rice puddings are prepared without flour and eggs, because of this, their structure is tender, soft and very light. Such a delicacy can be eaten by everyone without exception, even very young children and the elderly. And today we will prepare just such a healthy and very appetizing dish - rice and apple pudding!

For rice:

• Milk 1.5 liters for cooking and 100 milliliters cold (for starch)
• Rice 300 grams
• Sugar 200 grams
• Salt 1 teaspoon
• Cinnamon 1 teaspoon
• Lemon zest half teaspoon
• Orange zest half a teaspoon
• Purified water 1 glass
• Potato starch 4 tablespoons

For apples:

• Apple 5-6 pieces
• Sugar 4 tablespoons
• Cinnamon 1 teaspoon
• Lemon juice (fresh) 1 teaspoon
• Potato starch 1 tablespoon
• Milk 100 milliliters

First of all, we sort out the rice, removing damaged grains and any rubbish. Then pour it into a colander with a fine mesh, rinse thoroughly under cold running water and leave it in this form for 5-6 minutes to drain excess liquid. We shift the grains into a deep non-stick pan, fill them with a glass of purified water and put on medium heat.

After boiling, reduce the temperature of the stove to a small level and cook the rice, stirring constantly with a wooden kitchen spatula, until all the water has evaporated. This process will take approximately 5-6 minutes.

Then we put salt, sugar, and also slightly cooled rice into the boiled milk and cook it, stirring, for 20-25 minutes.

After that, add cinnamon, lemon and orange zest to the resulting mixture, mix everything, turn off the stove, cover the pan with a lid, take it to a cool place and cool completely.

We do not waste time in vain, we proceed to the preparation of apples. We wash them under cold running water, dry them with paper kitchen towels, peel them in turn, cut each into 2 halves, remove the seeds from them, cut into small cubes up to 1 centimeter in size and transfer to a deep bowl.

We also add cinnamon there.

I put sugar.

Pour in freshly squeezed lemon juice.

Add potato starch.

And mix all the products with a tablespoon until a homogeneous consistency. Then set the bowl aside until the rice mixture has cooled, and preheat the oven to 180 degrees Celsius.

After some time, pour 100 milliliters of cold milk into a glass and dilute 4 tablespoons of potato starch in it.

Pour the resulting mixture into the cooled rice mass.

Thoroughly mix everything until smooth and proceed to the next step.

Transfer half of the rice mixture to an ovenproof baking dish and level it with a tablespoon.

From above we spread apples in an artistic mess.

We do this so that the fruit lies in an even layer.

And fill them with the remaining rice mixture, also leveling it around the entire perimeter of the form.

After that, put the semi-finished pudding in a preheated oven for 20 - 25 minutes.

Then turn off the oven and let the dish stand in it for another 10 - 12 minutes.

Now we put kitchen gloves on our hands, rearrange the form on a cutting board, previously placed on the kitchen table, and cool the aromatic dish to the desired temperature.

After cooking, rice and apple pudding is either completely cooled or slightly cooled, cut into portioned pieces (squares), laid out on plates and served with warm drinks: tea, cocoa or coffee. If desired, each serving of this fragrant dish can be supplemented with your favorite jam, jam, condensed milk, fresh berries, fruits, creams, melted chocolate or sweet sauces. Enjoy!

Recipe 6: rice pudding with lingonberries in a slow cooker

If you are tired of the usual rice porridge, and you want to diversify your menu, then I advise you to cook rice pudding in a slow cooker. Making rice pudding is easy and simple. To begin with, you will have to cook rice porridge in milk, and then you can start baking the pudding itself. Rice pudding made according to my recipe has an amazing taste and aroma. The pudding is tasty, satisfying and nutritious. It will appeal not only to adults, but also to children.

• Rice - ¾ multi glass;
• Milk - 2 multi glasses;
• Lingonberries - 3 tablespoons;
• Egg - 2 pieces;
• Butter - 50 grams;
• Sugar - 1 multi glass.

To make rice pudding, we will use rice, milk, lingonberries, eggs, butter and granulated sugar.

In a deep bowl, mix eggs and granulated sugar. You can add a little vanilla if you like.

Put the boiled rice into the egg-sugar mixture and add a piece of butter. The butter should melt completely.

Add cranberries and mix everything well.

Lubricate the saucepan with butter. It can also be dusted with flour. Pour the rice mixture into the saucepan.

On the slow cooker, set the "Baking" mode for 50 minutes. Bake rice pudding until the signal. Bon appetit!

Recipe 7: Homemade Rice Porridge Pudding

Pudding can be eaten either hot or cold. In combination with fruits and chocolate, it acquires a special taste and aroma. Try rice pudding for breakfast or lunch. You will definitely like it.

• Milk 1 glass
• Round rice 60 gr
• Butter 25 gr
• Raisins 20 gr
• Eggs 2 pcs.
• Sugar 1 tbsp. spoon

First, rinse the rice under cold water. It is more convenient to cook rice in a cauldron, so we will use it. Pour one part of the cereal with two parts of water, bring to a boil and boil for 10 minutes.

Rice pour boiled milk, salt. We continue to cook for half an hour. After cooking, let the porridge cool down.

Turn on the oven so that it has time to warm up to 180 degrees. Add washed raisins, eggs, sugar and vanillin to rice porridge.

All of these ingredients should be thoroughly mixed. Before putting the resulting mixture into a mold, do not forget to grease it with a piece of butter (if you are using a silicone mold, this is not necessary). We spread the blank for rice pudding in the prepared form, level it. If desired, you can brush the surface of the pudding with an egg so that a golden crust forms during baking.

When the oven reaches the desired temperature, put the dish with the dish into it (preferably closer to the middle of the oven). The baking time for a dish such as rice pudding is approximately 30-40 minutes. An accurate indication of the readiness of the pudding will be its golden color.

Once the rice pudding is ready, put it on a large platter, cut into pieces and call your loved ones for tea! Along with dessert, be sure to put jam, jam or condensed milk on the table.

Recipe 8: Rice and Berry Pudding (Step by Step)

We share a secret on how to feed a child with milk rice porridge: prepare a berry pudding from round-grain rice. Such dessert porridge will become a favorite for you and your children.

• Rice - 100 g
• Milk 3.5% - 300 ml
• Butter - 30 g
• Berry jam - 3 tsp
• Eggs - 3 pcs.
• Sugar - 25 g
• Vanillin - 2 g
• Salt - to taste

For submission:

• Powdered sugar
• fresh berries
• Mint leaves

Rinse rice, dry. Melt about 5 g butter in a saucepan and fry the rice until lightly caramelized, stirring constantly, for 3 minutes.

Put the oven on preheat to 180°C. Separate the yolks from the whites. Beat the yolks into foam, and the whites to strong peaks.

Pour milk into a stewpan, add rice and boil it over low heat for 20 minutes after boiling, stirring occasionally. Add the sugar and remaining butter, reserving about 5g for greasing the molds (I use 12cm x 6cm round ramekins).

Mix.

Pour the yolk mass into rice with milk, remove from heat and stir vigorously until the mass thickens slightly for 2-3 minutes. Add vanilla and salt.

Add the beaten egg whites, gently mixing the rice mass from the bottom up.

Grease the baking dish with oil. Put 2 tbsp on the bottom of the molds. pudding, then 1 tsp. jam, put the remaining rice mass on top. Place the molds in a deep baking dish filled with ¼ water.

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Rice pudding in the oven is a great dessert for children and adults. Such rice pudding will surely surprise you with its tenderness and unusual taste. It is prepared quite simply, but to implement the recipe, you will need an oven. It is thanks to the preparation of rice pudding in the oven that the dessert acquires an amazing appetizing golden crust on its surface, which makes this rice pudding visually very similar to the famous creme brulee dessert.

The fact that such rice pudding will be to the taste of children, I was convinced from personal experience. Both my sons approved of the dessert and asked for more :)

The rice pudding seemed to me very successful in the sense that there is no sharp sweetness in this dessert, the taste is quite harmonious. Yes, and I also liked the list of ingredients used - nothing superfluous, nothing exotic and expensive, but I just prefer to cook homemade food from simple and affordable ingredients.

So, I begin my photo story about cooking rice pudding in the oven. Go!

Cooking time: 45 minutes

Servings - 2

Ingredients:

• 0.25 cup rice
• 0.5 cups of water
• 60 g sugar
• 0.75 cups of milk
• 1 tbsp breadcrumbs
• 5 g butter
• 1 egg
• vanillin
• a pinch of salt

Rice pudding, recipe with photo

I will make a reservation right away, a glass is 250 ml. To prepare two servings of rice pudding, take a quarter cup of rice. For this dessert, it is best to use round rice, but I had long-grained, so I took it. Rice wash and pour two parts of water. That is, for a quarter cup of rice, you need to take half a glass of water. Add a very small pinch of salt and cook the rice over low heat under a tightly closed lid until the liquid has completely evaporated.

Then we add milk to the rice and cook the rice a little more, for 10 minutes, also over low heat and under a tightly closed lid.

At this stage of cooking rice pudding, you can already turn on the oven to warm up. At the right moment, the oven will be just ready to accept the dessert molds.

In the meantime, grind the yolk with 60 g of sugar and vanilla (on the tip of a knife).

Add the yolk with sugar to the rice-milk mass.

And beat the egg white with a mixer into a dense foam. It took me about 3 minutes to do this.

Add protein foam to the mass. Gently fold in the egg white, trying to keep it fluffy.

Grease pudding molds with butter and sprinkle with breadcrumbs.

We fill the molds with the resulting mass almost to the top, leaving about 5 mm to the edge.

We put the molds on a baking sheet and send them to the oven preheated to 170 degrees to bake for 25-30 minutes, until golden brown.

Ready rice pudding is served both hot and cooled. It is very tasty! Bon appetit! Hope you enjoyed the recipe.