How to cook rice in the oven Foodle Club from www.foodleclub.com
Description
Rice pudding is a classic dessert that has been around for centuries. It is a comforting and delicious treat that can be served warm or cold, making it perfect for any season. This oven-cooked rice pudding recipe is easy to make and requires only a few ingredients. The result is a creamy and rich pudding that is sure to satisfy your sweet tooth.
Prep Time
The prep time for this recipe is minimal. It should take you around 15 minutes to prepare the ingredients and mix them together.
Cook Time
The cook time for this recipe is around 1 hour and 15 minutes. However, it may vary depending on your oven, so make sure to check on the pudding every 15 minutes or so.
Ingredients
- 1 cup of uncooked white rice - 2 cups of whole milk - 1 cup of heavy cream - 1/2 cup of granulated sugar - 1/2 teaspoon of vanilla extract - 1/4 teaspoon of ground cinnamon - 1/4 teaspoon of ground nutmeg - 2 eggs
Equipment
- Mixing bowl - 9x13 inch baking dish - Whisk - Measuring cups and spoons
Method
1. Preheat your oven to 325°F (160°C). 2. Rinse the rice in cold water and drain. 3. In a mixing bowl, whisk together the milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and eggs until well combined. 4. Add the rice to the mixture and stir until evenly coated. 5. Pour the mixture into the baking dish and spread it out evenly. 6. Place the baking dish in the oven and bake for 1 hour and 15 minutes or until the pudding is set and the top is golden brown. 7. Remove the pudding from the oven and let it cool for a few minutes before serving. 8. Serve warm or cold, depending on your preference.
Notes
- You can add raisins or chopped nuts to the pudding for extra flavor and texture. - Make sure to stir the pudding every 15 minutes to prevent it from sticking to the bottom of the dish. - If you want a thicker pudding, you can use arborio rice instead of white rice.
Nutrition Info
This recipe makes around 8 servings. Each serving contains approximately: - Calories: 360 - Fat: 19g - Carbohydrates: 40g - Protein: 7g - Sugar: 22g - Sodium: 70mg
Recipe Tips
- To make the pudding even creamier, you can substitute some of the milk with heavy cream. - Make sure to use a baking dish that is deep enough to hold all the ingredients. A shallow dish may cause the pudding to overflow. - You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or heat in the oven at a low temperature.
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