Baked Rice Pudding with Raisins
Delicate milk dessert with vanilla and golden brown crust.
Option: candied mango and cashew
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50 min · 6 servings
Per serving
Approximately 335 kcal Protein: 8.6 g Fat: 9.6 g Carbohydrates: 54.2 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Cashew, Milk
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
- Dry round rice – 160 g
- Milk – 900 ml
- candied mango – 90 g
- cashews – 60 g
- Sugar - 60 g
- Vanilla – 2 g
How to cook
- Wash the rice and combine with milk.
- Simmer over low heat for 30–35 minutes, stirring frequently.
- Add sugar, vanilla and dried fruits.
- Place in bowls and sprinkle with nuts.
Products for the recipe
- Candied Mango — 90 g for the recipe. Cut into large pieces.
- Raw cashews, grade 320 — 60 g unsalted kernels without shell. Chop according to recipe.
Editorial variation of Vostok Food based on the specified dish. The serving proportions have been changed, dried fruits and nuts have been selected instead of raisins and standard sprinkles. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Egyptian Sweet Rice Pudding (Roz Bil Laban) · CC BY-SA 4.0