Recipe For 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 most recently have a little time, I had been looking on the web last week. Trying to get new, exciting ideas, inspirational meals that We have never tested before, to astonish my family with. Looking for quite some time yet couldn’t find lots of interesting things. Just before I thought to give up on it, I ran across this fabulous and easy dessert simply by luck over Suncakemom. It seemed so tempting

on its snapshot, that called for rapid actions.

It was easy to imagine just how it is made, how it tastes and how much boyfriend will enjoy it. Mind you, it is very easy to delight him when it comes to treats. Anyhow, I got into the blog and simply followed the detailed instuctions which were coupled with wonderful images of the task. It really makes life less difficult. I could imagine that it’s a slight hassle to take photos in the middle of cooking in the kitchen as you may will often have gross hands thus i sincerely appreciate the hard work she put in for making this post and recipe easily implemented.

That being said I’m encouraged to present my own, personal dishes similarly. Many thanks the thought.

I was fine tuning the original formula create it for the taste of my loved ones. I must mention it turned out a great outcome. They loved the taste, the thickness and loved having a treat like this in the middle of a hectic week. They quite simply demanded more, many more. So the next occasion I’m not going to commit the same miscalculation. I am gonna multiply the quantity to get them pleased.

Many Thanks to Suncakemom for the tasty Baked Rice Pudding Recipe.

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.

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