Baked Rice Pudding

Name: Baked Rice Pudding
Total time: 3600 s
Yield: Serves 7 to 8 servings
Ingredients: 2/3 cup short-grain rice (about 125 grams); 3 1/4 cups water (about 750 grams); 4 1/4 cups milk, divided (about 1000 grams, use 2 cups plus 2 1/4 cups); 1/2 cup cornstarch (about 80 grams); 1 cup sugar; 3 1/2 tablespoons unsalted butter (about 50 grams); 2 egg yolks; 2 teaspoons vanilla extract; Plenty of ground cinnamon

PANTAN @cook_pantan

Quick and delicious for afternoon cravings.

PANTAN @cook_pantan

Quick and delicious for afternoon cravings.

Saved

Ingredients

1 hour

Serves 7 to 8 servings

2/3 cupshort-grain rice (about 125 grams)
3 1/4 cupswater (about 750 grams)
4 1/4 cupsmilk, divided (about 1000 grams, use 2 cups plus 2 1/4 cups)
1/2 cupcornstarch (about 80 grams)
1 cupsugar
3 1/2 tablespoonsunsalted butter (about 50 grams)
2egg yolks
2 teaspoonsvanilla extract
Plenty of ground cinnamon

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Steps

1 hour

1

In a saucepan, boil the rinsed rice with the water for 10 minutes, until the water is absorbed and the rice is just tender.
2

Add 2 cups (500 grams) of milk and the sugar. In the remaining 2 1/4 cups (500 grams) of milk, dissolve the cornstarch and vanilla, then pour this mixture into the saucepan.
3

Add the egg yolks and cook over low heat, stirring constantly with a wooden spatula to prevent sticking.
4

When it starts to boil, remove from heat, add the butter in pieces, and stir until combined.
5

Pour the mixture into clay bowls, place them in a baking pan with about 1 inch of water, and bake at 350°F (180°C) for 30 minutes.
6

Let cool and sprinkle generously with cinnamon.
7

Enjoy warm or cold.