Rice Pudding
Baked rice pudding, cooked very slowly until it is very creamy inside with a nice golden crust and slightly crisp edges.
4 hours
Prep Time
Baked rice pudding, cooked very slowly until it is very creamy inside with a nice golden crust and slightly crisp edges.
Ingredients
Method
Additional Tip: For best results, cover your rice pudding with foil while baking. This helps the rice cook evenly and keeps the top from drying out. If you’d like a light golden finish, remove the foil for the last 15–20 minutes of baking.
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My 10 year old used this to make his very first, all by yourself, pudding for the family! It was easy, so easy that he's excited to try more baking! Yay! He used a small casserole dish in our air-fryer. Covered with tinfoil. Baked at 150 degrees, 20 min then stir, 20 min then stir, 20 min then stir, then 60 mins. After that he checked and it was pretty much done, so he took the tinfoil off and baked it for another 20 minutes. It had a delicious golden crust and as he was serving he was earnestly explaining to me that if we had more time, he would have baked it for an extra 20 minutes before taking the tinfoil off. Thank you! You've sparked a love of baking in this one!
does the pudding need to be covered whilst baking ? EDMONDS: Yes - it’s best to cover the rice pudding with foil while baking, especially for the first part of cooking. This helps the rice cook evenly and stops the top from drying out. You can remove the foil near the end if you’d like a light golden finish on top.
The best rice pudding out ever
Overcooked it a bit. It caramelized! So yum
Just love this recipe
Just like mum used to make
Best ever rice pud.
Soooooooooo! Good
Lovely receipe. I don't need the full 3 hours to cook. I substitute one cup of milk for cream and it goes down a treat.
Easy recipe & delicious.
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