The secret to baked rice pudding is letting the rice break down properly. Go into the bowls with half cooked rice and the pudding stays runny. The second question is the oven: bake without water in the tray and the edges catch while the top browns unevenly.
Ingredients
For the rice pudding
Method
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Boil the rice
Rinse the rice and put it in a small pan with the water. Cook over a low heat for 15 minutes, until the water has gone and the grains have broken down.
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Add the milk
Add 3 glasses of the milk to the rice and bring to the boil, stirring. Keep the rest of the milk aside.
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Loosen the flour
Work the rice flour into the cold milk you kept aside until no lumps remain. Pour it slowly into the boiling mixture, stirring.
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Thicken it
Add the sugar, vanilla and a pinch of salt and cook for another 5 minutes, until it coats the back of a spoon.
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Divide into bowls
Pour the mixture into ovenproof bowls. Sit the bowls in a deep tray and pour two fingers of hot water into the tray.
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Brown the tops
Bake on the top shelf of an oven heated to 220 degrees for 25 minutes, until the tops are freckled and browned.
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Chill
Once they have come to room temperature, leave them in the fridge for at least 3 hours. They look runny while hot and firm up as they cool.
Tips
- Without rice flour, use 1 tablespoon of cornflour; the texture is similar but the taste stays a little more neutral.
- If the tops will not brown, turn the grill on for the last 3 minutes and do not leave them unattended.
- Do not skip the water in the tray; without that water bath the edges of the bowls burn before the middle cooks.
Nutrition
Values are per serving and approximate.