Oven-baked Rice Pudding
- ½ c. Rice (not instant)
- 2 c. Water
- 4 c. Milk
- 1 c. Sugar
- 1 tsp. Vanilla
- 3 T. Cornstarch
- Wash Rice well; add to pot with Water and bring to a boil. Cook until Rice is tender (there will be some extra water remaining which is okay).
- Add Milk, Sugar and Vanilla to the pot with cooked Rice. Bring to a boil.
- While waiting for that to boil, dissolve the Cornstarch in a small bowl with a little Milk. Add to boiling pot. Cook for 10-15 minutes.
- Divide partially cooked rice pudding into 6-7 individual oven-safe bowls on an oven tray or jellyroll pan. If using small clay ones like most Turks do, make sure to add water to the tray so that the clay bowls can absorb the moisture while cooking.
- Place in a pre-heated oven at 400oF. Cook for approximately 20 minutes or until the tops begin to turn nice and brown. Enjoy hot, cold or room temperature.
Here’s a picture of the rice pudding baking in the oven, after about 18 minutes
Just after pulling the rice pudding from the oven the remaining water in the pan created a lot of steam
Liz
Yummy, the pictures make it look so good; can’t wait to try making it!!
John
My wife just made some of your Rice Pudding. Tastes very delicious, but also “must”y – must have more!!
Jordan
This was absolutely delicious wow 😍
Sylvia Helser
The list for my next shopping trip will include items needed for this delicious-looking rice pudding. I’m eager to put this dish on my table!
Sylvia