Baked Rice Pudding Recipe is the most nutritious of milk desserts, the most beautiful and sweet form of rice . This time, when you make a slight difference in the recipe as we do, cook with the addition of egg yolk and continue the cooking process in portioned ovenware, the oven rice pudding winking at you.
With the addition of cinnamon, you cannot get enough of it when eaten cold. Moreover, it is a fully measured recipe that never fails in consistency. Here are the baked rice puddings that an eater will admire the taste! Shall we eat a bowl?
We leave our video below, hope you enjoy watching
Baked Rice Pudding Recipe
Rice pudding was formed by the combination of the words ‘milk with milk’ and changing the pronunciation. It is a kind of rice dessert with milk, very common in Anatolia. It is desirable that the rice grains in the consistency of a popular rice pudding can come to the mouth one by one, provided that they are not too hard.
OVEN MILKARY MATERIALS
- 1 lt. bake
- 40 gr. rice
- 1 tablespoon of wheat starch
- 2 egg yolks
- 100 gr. granulated sugar
- 1 packet of vanilla
MAKING OVEN MILK
- Wash the rice, boil it well and drain it.
- In half a glass of water, dissolve the wheat starch.
- Boiling 1 lt. into milk; Add sugar, boiled rice, scrambled egg yolks and boil for one more time. After boiling 1-2 stones, add the vanilla. Mix continuously until it melts so that the sugar does not stick to the bottom of the pan. When the consistency of the rice pudding becomes a little runny than tahini, cover the bottom.
- After adding the diluted starch, boil it lightly for a little time so that the starch swells.
- Divide your rice pudding into ovenproof bowls and place it on the upper floor of the oven preheated to 200 degrees. (There should be water in the baking tray halfway up the bowls.)
- When the top of the rice pudding is browned, take it out of the oven and leave it to cool. When it cools, put it in the fridge.