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Rice casserole in the oven

Rice casserole in the oven

A tender dessert with the flavor of baked milk. This casserole tastes like the one from childhood, but with a more pronounced baked-milk flavor. Thanks to the long, slow baking, it comes out incredibly tender, with a light vanilla taste and aroma.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Rice

100

Milk

300

Sugar

Butter

Eggs

Vanilla sugar

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 23 % 9 g

Carbohydrates 64 % 25 g

205 kcal

GI: 8 / 52 / 40

Cooking method

Step 1:

How do you make a baked rice casserole? Rinse the rice thoroughly in a colander under the tap with plenty of warm water.
Step 2:

Put a pot of water on the stove. You can cover it with a lid to bring it to a boil faster. As soon as the water boils, add a teaspoon of salt.
Step 3:

Add the rinsed rice to the pot right away. Stir it with a spatula so it doesn't stick to the bottom. Cook for ten minutes once the water returns to a boil.
Step 4:

Meanwhile, wash the eggs and crack them into a separate bowl. Add the sugar, the salt, and a pinch of vanilla sugar, and whisk. The sugar should dissolve completely. You don't need to whip it into a foam.
Step 5:

Drain the rice in a colander and rinse it thoroughly once more under cold water. This is to wash away the excess starch.
Step 6:

Pour the room-temperature milk into the egg mixture and whisk until everything is combined.
Step 7:

Melt the butter until liquid, let it cool slightly, and pour it into the eggs and milk. Whisk to combine. You don't have to melt the butter fully if it's already very soft—in that case just add it to the mixture.
Step 8:

Add the rice to the mixture and pour it all into a baking dish you've greased with butter ahead of time. The mixture may look a little runny—don't worry, that's how it should be. Bake for an hour to an hour and a half in an oven preheated to 350°F (180°C). The casserole should set (that is, become firm in the middle and at the edges) and brown slightly.

I'd advise against filling the baking dish all the way to the rim, since the casserole is bound to bubble up and the milk could spill over the edge. To be safe, set the dish on a baking sheet. This wonderful dessert will take you back to your childhood and is a lovely change of pace for breakfast or a snack. The finished casserole makes a nice contrast with frozen cranberries or any other tart berry. Serve the casserole hot with a strong cup of unsweetened tea or coffee. Enjoy!
Important! To make rice dishes come out delicious every time, read the article on the fine points of choosing rice and the secrets of cooking it.
You can melt butter in the microwave or in a double boiler. How do you melt butter in the microwave? Cut the butter into small pieces and put it in a suitable container. To keep the butter from splattering as it heats, cover the container with a paper towel. Melt the butter either on the lowest power setting or on the defrost setting. Start with about five seconds. If the butter hasn't melted yet, set it for another 5 seconds and run the microwave again. Repeat a few times until you get the result you want. How do you melt butter in a double boiler? You'll need two containers of different sizes. Pour water into the larger one and set it on the stove. Set the smaller one on top so it sits about halfway into the water. Put the cut-up butter into it. The boiling water will melt the butter. Stir it a little to speed things up. As soon as the pieces are fully melted, take the container off the stove.
Keep in mind that every oven is different. The temperature and baking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of this helpful information about how ovens behave!