Sunday, April 17, 2011

Milky Rice Pudding

This recipe has to be one of the easiest desserts I've ever made. If not for the fact that I needed to photograph some of the steps, all of the ingredients {all three of them}, could have been mixed in one measuring cup...added to a baking dish, cooked & served. It really couldn't be simpler.
Not only is it simple...but, rice pudding & I have a history.
Dh & I went through a rice pudding stage, years ago...while living in Brooklyn. We had a habit of devouring tubs of locally made Kozy Shack rice pudding.
You know how young couples, in love, will tend to gain weight, after being together some time?
It's the rice pudding. In fact, I consumed so much of the stuff that eventually, the sight of rice pudding made me ill. It's been years since I've had some.
But, this rice pudding is no Kozy Shack {even though I do did love the stuff}. First off, it's warm...straight from the oven...not from the refrigerated section of your local grocery store. Secondly, it milky & creamy...with a texture similar to steel cut oats. This version contains no eggs, so there's no tempering involved {always a nerve racking technique for me}. But, in my opinion, it tastes just as delicious as versions made with them.
The only regret I had in making this was that I didn't quadruple the recipe. It will certainly make four servings for an "after a big meal" dessert. But, if you plan on eating it on it's own...maybe for breakfast one's more like two servings. Being that this recipe is so easy, I highly recommend making a double {or more} batch. If you do, you may need to adjust the cooking time.

Begin by preheating the oven to 325 degrees & greasing a baking dish {or, pie plate} with a generous helping of butter.
Next, pour 2 cups of milk into a measuring cup. If you don't plan on photographing the making of this pudding, just leave it there.

To the milk, add 1/3 cup arborio rice, 2 tablespoons of dark brown sugar,

and a pinch of salt. See? It's three ingredients people.

Stir it all together, until it's well combined. Then, pour it into your prepared baking dish.

Bake for about 1 hour 10 minutes, or until the rice is very tender & most of the liquid has been absorbed. While it's cooking, stir every 10 minutes, or so. Once it's about halfway through it's cooking time, it will begin to form a skin over the top. That's perfectly fine. Every time you stir it, the skin will go away.

When done, give the pudding a stir, divide it into serving bowls & garnish the top with a sprinkle of ground cinnamon. Serve right away.

Milky Rice Pudding

Adapted from The Country Cooking of Ireland, by Colman Andrews
Makes 4 servings

unsalted butter, for greasing baking dish
2 cups milk
1/3 cup arborio rice
2 tablespoons dark brown sugar
a pinch of salt
ground cinnamon {optional garnish}

Preheat the oven to 325 degrees. Generously butter a baking dish, or pie plate.
Add the milk, rice, brown sugar & salt to a mixing bowl, or measuring cup. Whisk, until well combined & pour into the prepared baking dish. Bake for about 1 hour 10 minutes, or until the rice is very tender & most of the liquid has been absorbed. While the pudding is cooking, stir every 10 minutes, or so. When it nears the end of the cooking time, a skin will form on the surface of the pudding. When done, stir the pudding, divide into serving bowls & garnish with a sprinkle of ground cinnamon.

Click here for the printable recipe.


Stephanie said...

I've only ever seen recipes for rice puddings made on the stove top so I am really excited about giving this baked version a try. Thanks for posting!

Ruth said...

This looks lovely - I'm British and it's exactly how my grandmother used to make it. In fact I have a Mrs Beeton's cookbook and I use that when I make rice pudding. The longer you cook it the better - provided it doesn't cook dry!

Food Fairies said...

yummy!! Think I'm going to make this tomorrow...


Megan said...

Wow, this looks really delicious - and so much easier than stirring it on the stove!

Laura Jayne said...

Looks yummy... I've been searching for a rice pudding recipe to try. Thanks for sharing!

Alejandra Ramos said...

I love how delicious and simple this is! I'm making it!

Wellington Artist said...

My dad used to make rice pudding for me with cinnamon and raisins and I loved it. Can't wait to try your recipe.

suzybananas said...

oh my, i think i would kill for this right about now. miss you. xoxo

Anonymous said...

so curious to try this with coconut milk or almond milk. hmm. i bet it'll be delish! :) saving this to !

Jennifer said...

Thank you so much for posting this gem of a recipe. I've made it twice, already, this past week.
I loved the simplicity (and awesome taste) of the 1st batch, but had some "lactose issues".
The 2nd time around, I used Vanilla Almond Milk. I think I like that version even better!

Thanks, again. It's a keeper, and so is your blog.

katie said...

Thanks so much for the feedback. So glad you enjoyed the recipe & I am very interested in trying your almond milk version!

Carrie said...

This looks amazing! I would love to serve it with some cherry jam. :) said...

Wow. I've been noticing a lot of rice pudding recipes lately all over the food blogs, but this one seems the most elegant and delicious!

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