Baked Rice Pudding

Name: Baked Rice Pudding
Prep time: 5 min
Cook time: 2 min
Total time: 2 min
Ingredients: 100 Grams (1/2 Cup/3.5oz) Granulated Sugar/Caster Sugar; 165 Grams ( 1 Cup/ 6oz) Arborio Rice, short grain; 1 Teaspoon Pure Vanilla Extract; 1/2 Teaspoon Ground Cinnamon; 12oz (1 1/2 Cups) Evaporated Milk; 8oz (1 Cup)Whole Milk; 8oz (1 Cup) Heavy Cream/ Double Cream; 2 Tablespoons Butter, diced

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Prep Time: 5 minutes

Cook Time: 2 hours, 30 minutes

Total: 2 hours, 35 minutes

Servings: 4

Author : Elizabeth Waterson I Confessions of a Baking Queen

baked rice pudding rice pudding rice

Ingredients

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100 Grams (1/2 Cup/3.5 ounces) Granulated Sugar/Caster Sugar165 Grams (1 Cup/ 6 ounces) Arborio Rice, short grain1 Teaspoon Pure Vanilla Extract1/2 Teaspoon Ground Cinnamon12 ounces (1 1/2 Cups) Evaporated Milk8 ounces (1 Cup)Whole Milk8 ounces (1 Cup) Heavy Cream/ Double Cream2 Tablespoons Butter, diced

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Instructions

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Step 1

Preheat oven to 305F/ 151C.

Step 2

In a shallow casserole dish approx 11"x7" 2 inches deep, I used this Le Creuset Au Gratin Dish add everything but the butter, gently mix around for a minute or two so everything is combined. Add chunks of cubed butter on top.

Step 3

Bake for 2 hours to 2 hours 30 minutes- you want a dark golden skin and all the liquid should be absorbed. Let cool on a wire rack for 20 minutes before serving. Store in fridge.