Baked Rice Pudding with Raisins
Delicate milk dessert with vanilla and golden brown crust.
Option: Basic recipe
105 min · 4 servings
Per serving
Approximately 265 kcal Protein: 8.9 g Fat: 7.3 g Carbohydrates: 41.9 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Milk, Eggs
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Milk – 700 ml
- Boiled rice - 170 g
- Egg - 1 pc.
- Sugar - 40 g
- Raisins – 55 g
- Cinnamon – 1 g
- Vanilla - 1 g
- Nutmeg - 0.5 g
How to cook
- Preheat oven to 165°C. Prepare a heat-resistant form with a volume of about 1.5 liters and a deep baking sheet.
- Whisk milk, egg and sugar. Add spices and boiled rice.
- Add the raisins on top, without stirring too long so that they don't all sink to the bottom.
- Place the mould in a baking tray. Carefully pour hot water into the tray to a depth of about 2.5 cm.
- Bake for about 90 minutes until thickened and center is set. Let cool slightly before serving.
Products for the recipe
- Light raisins — Can be used in the same quantity.
Russian retelling; the original quantities are reduced fourfold. Added yield and filling options, maintained temperature and water bath. CC BY-SA 4.0. For the calculator, volumes are converted to approximate mass; Portions are specified for optional additives.
Source: Wikibooks contributors — Cookbook:Rice Pudding · CC BY-SA 4.0