Baked Rice Cream
Indulge in the velvety comfort of Baked Rice Cream, a timeless dessert that combines creamy custard with the tender bite of slow-cooked short-grain rice. Simmered gently in milk and sweetened with granulated sugar, this oven-baked treat is infused with warm hints of vanilla, cinnamon, and optionally accented with plump raisins or freshly grated nutmeg for extra depth. The baking process creates a beautifully golden, slightly wobbly top that adds to its irresistible allure. Perfect for cozy family dinners or an elegant finale to any meal, this easy-to-make dessert is as versatile as it is satisfying. Serve it warm or chilled for a nostalgic and creamy rice pudding experience that’s sure to delight.
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Recipe Information
Ingredients
- 1000 ml Milk
- 150 g Short-grain rice (e.g., Arborio or pudding rice)
- 75 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon
- 20 g Butter
- 2 large Eggs
- 1 pinch Salt
- 50 g Raisins (optional)
- 1 piece Fresh nutmeg (optional, for grating on top)
Instructions
Preheat your oven to 150°C (300°F) and grease a baking dish (approximately 1-liter capacity) with butter.
In a medium-sized saucepan, combine the milk, rice, sugar, vanilla extract, ground cinnamon, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
Lower the heat and gently simmer for about 10 minutes, stirring frequently to prevent the rice from sticking to the pan. The rice will begin to soften but will not be fully cooked at this stage.
Remove the saucepan from the heat and let the mixture cool slightly for 5-10 minutes.
In a small bowl, beat the eggs until smooth. Slowly whisk a few spoonfuls of the warm rice mixture into the eggs to temper them and prevent curdling. Then, pour the tempered eggs back into the saucepan with the rice mixture, stirring constantly to combine.
If using raisins, fold them into the mixture at this stage.
Pour the prepared mixture into the greased baking dish. Dot the top with small pieces of butter for a richer, golden top.
Place the baking dish in the oven and bake for approximately 1 hour and 15 minutes, or until the top is set and lightly golden. The center should have a slight wobble but no visible liquid.
Optionally, grate a small amount of fresh nutmeg over the top for added flavor and aroma.
Remove the baked rice cream from the oven and let it cool for 10-15 minutes before serving. Serve warm or at room temperature. Store any leftovers covered in the refrigerator and consume within 3 days.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 156.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 13.5 mcg | 67% | |
| Calcium | 1419 mg | 109% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
