Homemade baked rice pudding. The milk has caramelised and been absorbed into the rice.
Riz au lait is a French classic but it is a stove top risotto style pudding. The rice pudding of my childhood is much simpler, and baked in the oven, no fussing, faffing or watchful stirring required. We've been eating rather a lot of it lately, as it is something Simon's poor radiotherapy ravaged intestines can tolerate. Luckily it is a favourite with both of us.
Sugar and rice in the bottom of the pie dish.
Ingredients
2 tbsp butter
¾ cup pudding/round/risotto rice
1/3 cup white sugar
4 cups milk
¼ tsp ground nutmeg
Method
- Heat oven to 180°C.
- Generously butter a deep oval pie dish.
- Tip the rice and sugar into the dish.
- Pour in the milk and stir.
- Sprinkle the surface with nutmeg.
- Place the pie dish on a baking tray and put into the oven.
- After 30 minutes remove and stir.
- Bake for a further hour. It will form a skin which the family will fight over because it's the best bit.
- Remove and serve quickly if you want the pudding to be at its sloppy best. The longer it sits the more the rice will absorb the liquid.
Just out of the oven.
3 comments:
This is one of my absolute favorite desserts. I could eat it every day. My recipe from an old cookbook calls for 3 hours of baking, and you're right that the milk is pretty much all absorbed at that point. I plan to try your way, just 1.5 hours total. Now I'm hungry.
Carolyn: An hour and a half is enough that the rice is beginning to break down. Three hours does sound a lot to me. We absolutely love rice pudding too. Utter comfort food.
We love rice pudding!
It’s the ultimate comfort food, guaranteed to make anyone feel better.
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