Baked Rice Pudding
To create greatness just build on good foundations! Plain rice pudding with extra goodies from the oven. A baked rice pudding will never disappoint!
As I recently have some time, I had been surfing on the web a few days ago. Trying to find new, stirring thoughts, inspirational dishes that I have never used before, to astonish my family with. Looking for a while unfortunately could not come across any interesting things. Right before I wanted to give up on it, I stumbled on this yummy and simple treat simply by luck over Suncakemom. The dessert looked so yummy on its photos, that required quick actions.
It had been not so difficult to imagine the way it is created, its taste and how much my husband will want it. Mind you, it is rather simple to impress the guy when it comes to puddings. Yes, I am a lucky one. Or maybe he is.Anyway, I got into the page and then followed the detailed instuctions that were accompanied by superb photos of the operation. It really makes life less difficult. I could suppose it is a bit of a effort to take photos in the middle of baking in the kitchen as you most often have gross hands thus i genuinely appreciate the hard work she devote for making this blogpost and recipe conveniently implemented.
Having said that I am encouraged presenting my own dishes similarly. Appreciate your the concept.
I was tweaking the main formula create it for the taste of my family. I’ve got to tell you it turned out a great success. They loved the taste, the structure and loved having a treat such as this during a stressful workweek. They quite simply requested lots more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I’m gonna double the quantity to make them pleased.
If you liked this Recipe For Baked Rice Pudding you may find more like this at SunCakeMom
Measure and put rice into a medium size saucepan.
Pour the hot water into the saucepan.
Start cooking it on medium to high heat stirring it frequently until rice soaked up almost all the water.
Add milk vanilla essence and 2 tablespoons of the agave syrup into the saucepan as well.
Cook it for about 10 minutes in medium to low heat stirring it occasionally.
When the rice appears in the milk, turn the cooktop on low heat and put the lid on the saucepan.
Cook it for another 10 minutes then turn it off completely leaving the lid on. Meanwhile prepare the other part.
Separate egg whites from the yolks.
Beat yolks with the rest of the agave syrup until it gets a light yellow color.
Beat butter until creamy and soft.
Mix yolks with the butter.
When rice is cooked take it off the heat and fold in yolks and butter mixture.
Finally beat the egg whites until hard peaks form.
Carefully fold in whites with the rice and pour the mixture into a tray.
Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown.
Serve it with strawberry syrup or chocolate.