Baked Rice Pudding

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.

The top forms a skin, a slightly burnt flavour and creamy rice pudding underneath as you scoop up a spoonful. Rice Pudding meets Creme Brulee!

A delight to eat, easy to prepare and economical. Make baked rice pudding one of your go-to treats/desserts.

Baked Rice Pudding

(serves 8)

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

1. 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)
2. Now add the sugar, milk, cream, lemon peel, cinnamon and vanilla and bring up to a boil over medium heat.
3. Mix your corn starch and milk until dissolved. While stirring your rice pudding, pour the corn starch slurry in.
4. Simmer for about 15 minutes, stirring occasionally until pudding is thick and creamy.
5. Set your oven to Broil. Remove cinnamon stick and pour your rice pudding into ramekins.
6. 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.
7. Remove from the oven, allow to cool.
8. 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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