Baked Rice Pudding

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 currently have a little time, I was surfing on the web the other day. In need of new, challenging ideas, inspirational dishes that I’ve never used before, to treat my family with. Searching for quite some time but could not find lots of interesting stuff. Just before I thought to give up on it, I found this scrumptious and easy dessert by chance. It seemed so yummy on its photos, it required quick actions.

It had been not so difficult to imagine just how it’s made, its taste and how much my hubby is going to like it. Actually, it is rather simple to keep happy the man in terms of puddings. Anyway, I visited the webpage: Suncakemom and simply followed the step-by-step instuctions that had been accompanied by great photos of the task. It just makes life faster and easier. I can imagine that it is a bit of a inconvenience to take snap shots in the middle of baking in the kitchen as you ordinarily have gross hands thus i pretty appreciate the time and effort she placed in for making this blogpost .

With that in mind I’m encouraged to present my own dishes in a similar fashion. Many thanks the concept.

I was tweaking the main recipe to make it for the taste of my family. Need to mention it was an incredible success. They enjoyed the flavour, the overall look and loved having a sweet like this in the midst of a hectic workweek. They quite simply requested even more, many more. So next time I’m not going to make the same mistake. I am going to twin the amount to get them happy.

The original baked Rice Pudding recipe is provided by 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.