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Rice porridge casserole

Baked rice pudding

For breakfast, for the whole family, quick and easy! Baked rice pudding is a tasty, simple dish you can make from leftover rice porridge. It turns out a lovely dessert that's just as good for breakfast as it is for a sweet finish to lunch.

Snezhana

Recipe author

Composition / ingredients

Servings:

Short-grain rice

200

Milk

Water

Eggs

Butter

Sugar

Salt

0.5

Ground cinnamon

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 22 % 8 g

Carbohydrates 68 % 25 g

178 kcal

GI: 4 / 75 / 21

Cooking method

Step 1:

How do you make baked rice pudding? Gather the ingredients. Depending on the size of pudding you want, you can scale the ingredients up or down. Short-grain rice works best—it makes a creamier porridge. Choose good-quality butter.
Step 2:

If you're using leftover rice porridge cooked earlier, you can skip this step. To cook the rice porridge, take short-grain rice and rinse it thoroughly until the water runs clear, picking out any debris.
Step 3:

Add salt and sugar to taste to the pot of rice, pour in the milk and water, and set it over low heat. You can cook the porridge in water alone, but the pudding tastes better made with milk porridge. Stir the porridge now and then so the rice doesn't stick and scorch on the bottom of the pot. When the rice has swelled nicely and there's little liquid left, turn off the heat. Add the butter, stir well, cover the pot, and let it sit for 20 minutes.
Step 4:

During that time the porridge will steam through and cool a little; it should come out not dry but creamy and slightly loose. Crack the eggs into a bowl of the warm rice porridge (the porridge should be warm, not hot, so the eggs don't curdle). Mix well. You can add cinnamon if you like the flavor.
Step 5:

If the rice mixture seems too thick, you can add a little milk and stir again.
Step 6:

Grease the baking dish with butter. Dust the bottom with semolina so the pudding comes out easily. Spread the rice porridge in the dish in an even layer and smooth the top with a spatula. Preheat the oven to 350°F (180°C) and put the baking dish in. Bake for about 25 minutes. The finished pudding should have an appetizing golden crust.
Step 7:

Serve the baked rice pudding hot, with sour cream or jam, for the whole family's breakfast. If there's pudding left after breakfast, no worries—it's delicious cold too, and you can serve it as a dessert at lunch. Enjoy your meal!

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!
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.
How do you check if the pudding is done? As soon as a light golden crust forms on the surface, poke the pudding in several spots with a skewer. If the skewer comes out dry, the pudding is ready.