When I visit Greece, my travels always include eateries; some that I’ve bookmarked to check out and others that I have discovered along the way.
Bakeries and pastry shops have some overlap, offering breads, baked phyllo pies (savory and sweet), yogurt, custards and rice pudding.
A few shops also serve up baked rice pudding. Basically it’s a traditional stove-top preparation and then they go into the oven, where the tops of the rice pudding get this “brulee” effect on their tops.
A delight to eat, easy to prepare and economical. Make baked rice pudding one of your go-to treats/desserts.
Baked Rice Pudding
1/2 cup short grain rice (Italian or Arborio style)
1 cup water
1 cup granulated sugar
4 cups whole milk
1 cup heavy cream
2 strips of lemon peel
1 cinnamon stick (2 inches long)
2 tsp. vanilla extract
2 Tbsp. corn starch + 1/4 cup cold milk
- To a medium sized pot, add your rice and water and over medium heat, bring up to a boil then simmer until most of the water has been absorbed and the rice has cooked (stirring occasionally)
- Now add the sugar, milk, cream, lemon peel, cinnamon and vanilla and bring up to a boil over medium heat.
- Mix your corn starch and milk until dissolved. While stirring your rice pudding, pour the corn starch slurry in.
- Simmer for about 15 minutes, stirring occasionally until pudding is thick and creamy.
- Set your oven to Broil. Remove cinnamon stick and pour your rice pudding into ramekins.
- Place your ramekins on a tray and onto a rack set to above the middle of the oven. Broil until tops of rice pudding bubble and brown to your taste.
- Remove from the oven, allow to cool.
- Serve warm or place in the fridge and serve cool when desired.
Let’s get fancy: add a few threads of Greek saffron into the milk for a unique flavour and brilliant colour.
© 2021, Peter Minaki. All rights reserved.
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