Baked rice pudding with jam recipe
Baked Rice Pudding with Jam recipe
This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This baked rice pudding with jam recipe is a delightful twist on the classic comfort food. Made with creamy rice, sweetened with sugar and flavored with vanilla, this dessert is elevated with a generous dollop of your favorite jam. The pudding is then baked to perfection, creating a luscious and indulgent treat.
Keywords: baked rice pudding, jam, comfort food, dessert, creamy.
Baked rice pudding with jam recipe details
Ingredients
| 600 ml | milk |
| 50 g | short grain or pudding rice, use long grain if no alternative |
| 15 g | butter |
| 2 tbsp | sugar |
| ¼ tsp | fresh ground nutmeg, ground cinnamon, or mixed spice to choice |
Instructions
Preheat oven to Gas Mark 3, 170°C, 325°F.Grease an oven-proof baking dish (about 1½-2 pints or 1l size).
Add all ingredients to dish and bake for up to 2½ hours. During first hour, stir at intervals to break up any lumps and to enable more thorough cooking. Bake until a golden-brown crust has formed. Sprinkle nutmeg, cinnamon or mixed spice over top before serving.
Serve hot in bowls, with or without crust – some consider the crust the ‘best part’. Add a spoonful of jam (jelly in US, conserve in Europe), raspberry or strawberry is traditional, or a few fresh berries, or a few slices of fruit such as peach or banana.
Option: replace rice with tapioca for a wholly different texture to the baked grains.
Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Baked rice pudding with jam recipe
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