Baked Creamy Rice Pudding
361
Creamy, smooth and light. It's an easy yet delicious pudding that ends the meal with an abundance of joy.
Ingredients
| ½ | cup |
arborio (short-grain) rice
sushi rice (sticky rice) |
|
| 4 | cups |
milk
|
|
| 1 |
vanilla bean
cut into half lengthwise, and the seeds scaped |
* | |
| 2 ½ | tablespoons |
sugar
|
|
| 1 |
lemon
zested |
||
| 1 ½ | tablespoons |
butter
chilled and cut into small chunks |
|
| 1 | tablespoon |
turbinado sugar
or sugar, for sprinkling |
* |
Directions
Preheat the oven to 325℉ (160℃) degrees.
baking dish ">Add the rice into a square baking dish (or similar capacity baking dish) that has been placed onto a baking sheet.
Whisk together the milk, vanilla bean and seeds, sugar and lemon zest until well combined.
Pour over the rice and stir until well mixed.
Cover the top with a large piece of tin-foil.
Bake the rice pudding for 60 minutes.
Remove the foil and let bake for another 30 minutes.
Place the butter pieces over the partially baked pudding.
Sprinkle the sugar.
Continue baking for another 15 to 20 minutes until the top becomes slightly golden.
Cool for a few minutes, and serve warm.
Nutrition Facts
Serving Size 196g (6.9 oz)Amount per Serving
Calories 18730% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 21mg
7%
Sodium 87mg
4%
Total Carbohydrate
9g
9%
Dietary Fiber 1g
2%
Sugars g
Protein
13g
Vitamin A 8%
•
Vitamin C 7%
Calcium 19%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
