Recipe For 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 lately have some time, I had been searching on the web the other day. On the lookout for fresh, challenging thoughts, inspiring dishes that I’ve never tried before, to surprise my loved ones with. Looking for quite some time unfortunately could not find lots of interesting things. Right before I wanted to give up on it, I ran across this delicious and simple treat simply by chance. The dessert seemed so fabulous on its photo, that required urgent action.

It was easy to imagine just how it is created, how it tastes and just how much boyfriend will like it. Mind you, it is quite simple to keep happy him in terms of desserts. Anyway, I visited the site: Suncakemom and then followed the comprehensive instuctions that have been combined with great photographs of the method. It really makes life less difficult. I could imagine that it’s a bit of a effort to shoot pics in the middle of cooking in the kitchen because you ordinarily have gross hands so I genuinely appreciate the commitment she placed in to build this post .

With that said I’m encouraged to present my own, personal formulas in the same way. Many thanks for the thought.

I had been fine tuning the initial formula to make it for the taste of my loved ones. I’ve got to tell you it absolutely was a great success. They loved the taste, the consistency and enjoyed having a sweet such as this during a stressful week. They basically wanted lots more, many more. So next time I am not going to make the same mistake. I’m gonna multiply the amount .

The origanal Recipe For Baked Rice Pudding is from 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.

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