One of the most comforting desserts I can remember as a child is Traditional Baked Rice Pudding. There are so many versions of a good rice pudding, and this recipe, in particular, is one of my favourites. The recipe uses sweet rice (Arborio) and a few ingredients mixed all together in a snap, and then simply placed in a slow oven for an hour or so. It is perhaps a more familiar version than my post for Trinidad’s version of rice pudding, called “Sweet Rice”. This traditional rice pudding is loved by everyone, from toddlers to the elders. Give it a try – I am sure that you will love it as much as we do.
Traditional Baked Rice Pudding
CHEF TALK: Serve the rice pudding with a drizzle of maple syrup for a simple dessert. To embellish the rice pudding, add fresh berries or stewed fruit, caramelized sliced almonds or toasted pecans. A little extra pouring cream doesn’t hurt, either.
- 3 oz. Rice, Arborio
- 3 oz. Sugar
- 1 pod Vanilla Bean
- 30 oz. Milk, 2 % or whole
- 3 oz. Butter
- 2 oz. Raisins, optional
- Combine all of the ingredients in an ovenproof casserole dish.
- Place in a 300°F oven and bake for 1 hour, uncovered, stirring occasionally or until rice is cooked and mixture has thickened. Add raisins, if desired.
- Serve warm or cold.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Oven Temperature Accuracy
- Vanilla Extract
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Coconut Orange Pudding – A Gluten Free, Refined Sugar-Free, Nut Free, Egg Free, Dairy Free Dessert
As always, if you give this recipe for Traditional Baked Rice Pudding a try, please come back and leave me a comment below with your feedback.
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