Baked Rice Pudding
This recipe was taught to me by my Dad. My indian grandmother prepares this when we come to visit her. (Late addition based on review: we don't add any sugar on purpose, the long slow cooking process caramelises the milk which is sweet enough for us, but add some sugar if you prefer!!)
- Ready In:
- 3hrs 10mins
- Preheat oven to 160 degrees celsius.
- Rinse rice until water runs clear.
- Combine all ingredients in a large oven casserole dish.
- Cook uncovered in oven for 2 hours.
- Raise oven temperature to 180 degrees celsius and cook for 1 hour more.
- Serve with vanilla ice cream.
- can add cardamon powder/pod, flaked almonds, raisins/sultanas, coconut essence.
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I did not use the sugar and it came out sweet enough for us. I loved how convienient this was, i could do lots of other things while dinner waas getting ready. I gave 4 our of 5 as i found it to dry, we had to add quite an amount of milk to make it sloppy enough, i will add more milk when i increase the heat next time i make this. Made for PAC spring 2009Reply
I didn't rate this recipe because the sugar was missing from the recipe. I added 1 cup after it was in the oven and realised. However with the sugar and some cardamon pods it was delicious. I've been looking for a super-simple Indian rice pudding that starts with raw rice and this is creamy and soft. There was a burnt crust on top which I peeled off so next time I'll try covering it for the first 2 hours.Reply