To create greatness just build on good foundations! Plain rice pudding with extra goodies from the oven. A baked rice pudding will never disappoint!
As I most recently have some time, I had been searching on the internet last week. Looking to find new, interesting thoughts, inspirational meals that We have never used before, to delight my family with. Looking for a long time yet couldn’t discover too many interesting things. Just before I thought to give up on it, I came across this scrumptious and simple dessert simply by accident on Suncakemom. It seemed so delightful on its photo, it called for rapid action.
It absolutely was easy to imagine how it’s created, its taste and just how much my hubby might want it. Mind you, it is quite easy to delight him in terms of puddings. Anyhow, I visited the website and simply used the step-by-step instuctions that were coupled with superb pictures of the process. It just makes life faster and easier. I can imagine that it is a slight hassle to take photos down the middle of cooking in the kitchen as you may will often have gross hands so I sincerely appreciate the commitment she placed in to build this post .
With that said I am empowered to present my own dishes in a similar way. Many thanks the concept.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I must say that it was an awesome success. They loved the flavour, the consistency and enjoyed having a sweet like this in the middle of a lively workweek. They ultimately requested lots more, more and more. So next time I’m not going to commit the same mistake. I’m gonna multiply the volume .
This Baked Rice Pudding Recipe was first appeared on SunCakeMom.
Measure and put rice into a medium size saucepan.
Pour the hot water into the saucepan.
Start cooking it on medium to high heat stirring it frequently until rice soaked up almost all the water.
Add milk vanilla essence and 2 tablespoons of the agave syrup into the saucepan as well.
Cook it for about 10 minutes in medium to low heat stirring it occasionally.
When the rice appears in the milk, turn the cooktop on low heat and put the lid on the saucepan.
Cook it for another 10 minutes then turn it off completely leaving the lid on. Meanwhile prepare the other part.
Separate egg whites from the yolks.
Beat yolks with the rest of the agave syrup until it gets a light yellow color.
Beat butter until creamy and soft.
Mix yolks with the butter.
When rice is cooked take it off the heat and fold in yolks and butter mixture.
Finally beat the egg whites until hard peaks form.
Carefully fold in whites with the rice and pour the mixture into a tray.
Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown.
Serve it with strawberry syrup or chocolate.