Baked Rice Pudding Recipe
Lifting the rice pudding into the next level needs this recipe. Like grandma's used to make it.
Servings 6 portions
Calories 200kcal
Ingredients
- 1 egg yolk
- water for the oven tray
Instructions
- Whisk an egg yolk.
- Right after removing from the heat add the egg yolk to the rice pudding pot and mix vigorously to blend. This will add flavor and color to the pudding.
- Pour the rice pudding into oven proof, small bowls. These can be glass, ceramic or clay.
- Do not fill the bowls to the very top, leave some place and when the bowls go into the oven they will make bubbles and might splatter around if filled too much.
- Wait until the top of the pudding in each bowl thickens.
- Place all the bowls in an oven tray.
- Add some water to reach the middle of the pudding bowls. Make sure they do no float around, if so reduce the water.
- Place the tray with the bowls in a preheated oven at 210° Celsius (400° F), on the very top rack of the oven.
- Watch and cook until the top of the pudding gets golden and almost burnt. They will be ready in about 10 minutes.
- Take out of the oven, chill and serve.
Notes
Resist filling the bowls to the top and avoid more clean-up.
Do keep an eye, these puddings will be ready quickly, you do not want them burnt too much.
Can be kept in the fridge covered for 2 days. Best when just baked.