Sweet rice pudding recipe. Rice pudding: recipes with photos

Delicate and delicious dessert at home - make 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 is very good for the recipe, 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 baking 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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It is very important that the baby's first food after breast milk has a delicate texture. Such food is easier to digest and easier to digest by the imperfect digestive system of the child.

That is why various puddings are so good. It's no longer grated, creamy puree, but it's not solid food either. One of the first puddings on the baby's menu is rice pudding.

Benefits of rice pudding for children

• Rice is very useful for children. It does not irritate the stomach, gently enveloping its walls, contains many vitamins and minerals, necessary for the full development and growth of the child.
• Vitamin E and B vitamins have a good effect on the mucous membranes and the functioning of the nervous system.
• Minerals calcium, phosphorus, magnesium and potassium are responsible for the health of teeth and bones, remove excess fluid from the body.
• Rice does not contain gluten which often causes allergic reactions, so rice pudding can be introduced into the baby's diet without fear of developing allergies.
• Rice is extremely high in calories. If the baby is not gaining weight well, this dish will help balance the weight and quickly replenish the spent energy.
• Rice pudding with apples is easy to eat because of its delicate texture, it is rich in vitamins and minerals, energizes well. Apples improve peristalsis and contain iron. This is a great option for a hearty and healthy dinner.

Rice pudding with apples is a multi-component dish, which, in addition to rice, includes milk, sugar, apples, and spices. In fact, the pudding is made from rice milk porridge with additives. This means that your baby should already be familiar with all the ingredients individually and not have them on.

• Its consistency is a cross between puree and solid food. To cope with the dish, the baby must have at least 6-8 teeth and minimally developed chewing skills.
• All this suggests that rice puddinggood for the diet of children from 10 months to 1 year.
• The best varieties of rice for baby food are well-boiled varieties. It could be round or medium grain rice. When choosing a variety, start from the needs of the baby: round-grain rice is more nutritious, boils better and contains more starch than medium-grained.
• Before cooking rice, it must be prepared. To do this, the cereal is sorted, washed and soaked in warm water for about a quarter of an hour.
• If you have not introduced cow's milk into your child's diet, pudding can be made with adapted milk formula. If you are introducing cow's milk for the first time, dilute it 1:1 with water or use baby's milk. When choosing industrial milk, do not forget about the shelf life, the milk must be fresh.
• Whether or not to add sugar to the pudding is your choice. You can add a little brown sugar, or you can rely on the sweetness of apples. Usually their palatability is enough to make the pudding taste good.

Rice pudding recipe

Cooking pudding from rice and an apple for a baby.

Required Ingredients

• rice - 35-40 grams;
• water - 100 ml;
• 1 medium apple;
• milk - 200 ml;

• egg - 1 piece;
• sugar (optional) - 10 grams;
• butter - 5 grams.

Cooking sequence

• Boil the prepared rice in water.
  
  
• Add milk and half the sugar to the cooked rice.
  
  
• Boil the porridge to a state of slurry, it should be viscous and quite thick.
• Separate the protein from the yolk.
  
  
• Whip the protein into a thick foam.
  
  
• Mix the yolk with the rest of the sugar.
• Peel the apple and chop on a grater.
  
  
• Pour the yolk grated with sugar and grated apple into the prepared milk rice porridge.
  
  
• Stir.
• Carefully fold in the beaten egg white.
• Place the mixture in a steamer mold greased with oil.
  
  
• Cook 20 minutes.
  
  

Rice pudding can also be cooked in a slow cooker on the "baking" mode. For children from one and a half years old, the pudding can be baked in the oven until golden brown.

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.

Ingredients:

(1 pudding)

• 1 cup rice
• 2 glasses of milk
• 3 eggs
• 4 tbsp Sahara
• 50 gr. raisins (optional)
• 1/2 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 over

Puffed rice pudding is a classic English dessert. The history of the dish is long and initially puddings were not a dessert dish, but a snack food. The English women collected the leftovers of food from the whole day and combined them into a roll, fastened with an egg. According to many culinary specialists, the pudding in the original preparation consisted of oatmeal boiled in broth and containing prunes.

Today, pudding is an English dessert served chilled. The pudding can be made with cottage cheese, fruit, raisins or apples. The most popular and beloved all over the world option is rice pudding with apples, bananas, dried fruits and spices.

Classic pudding is cooked in a water bath. But most housewives and chefs prefer to bake dessert in the oven or in a slow cooker.

Pudding is also stuffed with inedible elements, such as a coin or a ring, this is a traditional Christmas fun, which, according to legend, predicts how the new year will turn out for a lucky person who has found a pudding with a surprise.

This is the easiest, most basic rice pudding recipe ever. The dish can be served for dessert, eaten for breakfast or a snack. This version of the pudding is dietary, per 100 gr. the product accounts for 194 kcal, and it can be prepared for children for an afternoon snack or breakfast.

Cooking takes 1 hour 30 minutes.

Ingredients:

• rice - 1 cup;
• butter - 50 gr;
• breadcrumbs;
• milk - 2 cups;
• sugar - 1 cup;
• egg - 4 pcs;
• vanilla sugar - to taste;
• cinnamon.

Cooking:

1. Boil rice for 10 minutes. Strain off excess liquid.
2. Heat the milk and boil the rice in it for 20 minutes.
3. Add butter to rice, stir and set aside to cool.
4. Divide eggs into whites and yolks.
5. Whisk the yolks with sugar.
6. Whip the whites into a dense foam.
7. Enter the yolks into the rice, carefully add the whites.
8. Grease the molds with oil and sprinkle with breadcrumbs. Divide the rice mass into molds.
9. Heat the oven to 160-180 degrees. Put the forms to bake for 20-25 minutes.
10. Garnish the pudding with cinnamon before serving.

Ingredients:

• boiled rice - 3 tbsp. l.;
• sour cream - 2 tbsp. l.;
• cottage cheese - 250 gr;
• egg - 3 pcs;
• semolina - 1 tbsp. l.;
• vanilla taste;
• berries to taste - 150 gr;
• sugar - 6 tbsp. l.

Cooking:

1. Mix boiled rice, yolks, sugar, vanilla, sour cream and semolina in a container. Beat the ingredients with a mixer or blender.
2. Add berries, mix with a spatula.
3. In a separate bowl, beat egg whites to foam.
4. Add proteins to the curd mass.
5. Gently mix until a homogeneous dough structure is obtained.
6. Put the dough into a mold and bake in the oven at 160-180 degrees, 30-35 minutes.
7. Cool, decorate with berries and powdered sugar.

A real English dessert can be prepared from products that can be found in the house of any housewife. Raisin pudding can be served at any meal, on the festive table and prepared for the arrival of guests.

It will take 1.5-2 hours to prepare the pudding.

Ingredients:

• rice - 1 cup;
• milk - 2 cups;
• water - 2 glasses;
• egg - 2 pcs;
• vanilla sugar - 10 gr;
• raisins - 0.5 cups;
• cognac;
• butter;
• breadcrumbs;
• salt;
• powdered sugar.

Cooking:

1. Boil rice in salted water for 15 minutes.
2. Add sugar and milk and cook rice porridge until tender.
3. Let the rice cool down.
4. Pour vanilla sugar into the porridge.
5. Add eggs to the porridge and mix thoroughly.
6. Soak raisins in cognac.
7. Add raisins to porridge.
8. Line a baking dish with parchment.
9. Put the dough into the form.
10. Flatten the dough evenly in the pan.
11. Bake the pudding for 40-45 minutes in the oven at 180-200 degrees.
12. Sprinkle the pudding with powdered sugar before serving.

Rice pudding with apples

This is an original dessert with a delicate texture and amazing creamy taste and aroma. Air pudding can be prepared for dessert for any holiday.

Pudding is a favorite dish of all the British. This dessert has long crossed the borders of Foggy Albion and has fallen in love with sweet tooth all over the world. Most often, a classic rice pudding is prepared, which resembles an airy soufflé. To make the dish tasty, you need to strictly adhere to the recipe and know a few secrets of its preparation.

Name:	Rice pudding
Date added:	04.07.2016
Cooking time:	1 hour
Servings per recipe:	2
Rating:	(No rating)

Ingredients

rice pudding recipe

Soak raisins in warm water to soften. Fry the rice in butter in a saucepan. Thanks to this procedure, it will become softer and not sticky at all. When the cereal is browned, add milk to it and cook the porridge for 10 minutes. This time is enough for the rice to swell, but not become viscous. Separate eggs into yolks and whites. Whisk the yolks with sugar.

Remove the pot of rice from the stove, add the egg yolk mixture and mix thoroughly. The mass should become thick and acquire a pleasant cream color. Remove the raisins from the water, dry them with a napkin and put them in the other ingredients. Then beat the whites until airy white foam.

Sticking to the recipe, you will get an unsurpassed dish!

In small portions, add the protein mass to the rice, stirring constantly. Such caution is needed to enrich the dish with air. The next step in cooking is baking. Grease a baking dish with a thin layer of butter and fill the container with the rice mixture. Bake the pudding in the oven for about 30 minutes at 170 degrees.

It will take longer to bake a dessert in a large form than when using small molds. To determine the degree of readiness of food, look at its color. If the pudding has already turned golden, it's time to turn off the oven. Serve the dessert hot or cold.