Rice Pudding Recipe

Rice Pudding Recipe

Rice pudding recipe fried in the oven, a sweet, light and delicious milk dessert. I used low amount of sugar to make this dessert even lighter. Depending on your preference, the lemon-zest flavor also makes taste like a refreshing summer dessert.

NOTES:

• For the measurement cups which i use please look at “measurements” .
• Serves 250 ml x 2 cups. Depends on your portions.
• When you boiled 40 gr rice it will be 120 gr. Medium riced. If you want more rice add some.
• Lemon zest and cinnamon is optional, you can discard or use what aroma you want.
• Boil the rice which softness you like. We won’t cook long time after adding milk.

Rice Pudding Recipe

Ingredients:

• 500 ml milk
• 100 gr granulated sugar (Low sugared- 1/2 cup)
• 20 gr starch (2,5 tbsp)
• 40 gr rice (About 4 tbsp ) (See the notes above)
• 1 stick cinnamon (Optional)
• Half lemon zest (Optional)

Directions:

1. Take the rice in a small pot. Add water (must be covered with water) and leave to boil. Cooked until the desired softness is reached. Afterward, drain, set aside.
2. Cut the lemon crust into big pieces with a fruit pulp.
3. Milk, cinnamon, lemon zest and sugar are taken in another pot and heated until the bubbles come out from the edges . When its done remove  the cinnamon and lemon zest.
4. Add rice and cook stirring constanly until boiled.
5. In a small bowl, stir well  3-4 tablespoons of cold water and starch. Add starch mixture into the milk mixture and stir constantly. It must be boiled. After it is boiled, cook for 2-3 minutes more until consistency is provided.
6. Serve it to the cups and let it sit room temperature.
7. When room temperature is reached, heat your oven to 240º C only with the top grille open. When the oven is warmed, place half cup of hot water in a heat-resistant container.
8. When the oven is warm, take the rice puddings into the oven and kept in the oven until the desired redness is reached.
9. When the redness reached, take out the rice puddings from the oven and let sit in room temperature first, then refrigerate at least 2 hours.

Bon appetit.