Baked rice pudding with jam recipe
Baked Rice Pudding with Jam recipe
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|50 g||short grain or pudding rice, use long grain if no alternative|
|¼ tsp||fresh ground nutmeg, ground cinnamon, or mixed spice to choice|
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.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Baked rice pudding with jam recipe
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