I've been trying to recreate the rice pudding from my childhood, but it rarely turns out just right. One day, when I almost forgot the pot on the stove, the rice boiled too much and expanded quite a bit. Instead of throwing it away, I transformed it into a simple baked rice pudding. It turned out to be a quick dessert, especially when you don't want to waste anything.
Quick Info
Total Time: about 1 hour and 30 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cooling Time: 30 minutes
Baking Time: 30 minutes
Servings: 8
Difficulty: easy
Recipe Type: family dessert
Ingredients
Round rice – 300 g
1.5% fat milk – 1000 ml (for boiling the rice)
Iodized salt – 2 g
Sugar – 4-5 tablespoons
Vanilla sugar – 2 packets (for boiling the rice)
Duck eggs – 2 pieces
Chicken eggs – 2 pieces
1.5% fat milk – 500 ml (for the egg mixture)
Vanilla sugar – 2 packets (for the egg mixture)
Dried fruits – 100 g
For serving: elderflower syrup, Nutella, or jam
Preparation Method
1. Place the round rice in a large pot with 1 liter of cold milk. Add the salt, 4-5 tablespoons of sugar, and 2 packets of vanilla sugar.
2. Mix well and bring to a boil over medium heat. The rice should simmer slowly without boiling over. Let it cook for about 30 minutes until the rice absorbs the milk and the grains swell. Stir occasionally to prevent sticking.
3. Turn off the heat and let the cooked rice cool for about 30 minutes. This step helps stabilize the mixture before adding the eggs.
4. In a separate bowl, beat the eggs (two duck eggs and two chicken eggs) with 500 ml of milk and 2 packets of vanilla sugar until you achieve a smooth mixture.
5. Pour the egg mixture over the cooled rice. Gently mix to avoid crushing the rice grains.
6. Fold in the dried fruits, mixing just enough to distribute them evenly.
7. Transfer everything to a heat-resistant glass or ceramic dish. Smooth the surface lightly.
8. Bake in a preheated medium oven for 30 minutes. When the pudding forms a crust and sets, you can turn off the oven.
9. Let it cool for a few minutes before slicing or serving.
10. It can be served warm or cold. In the end, everyone can add their preference: elderflower syrup, jam, or Nutella.
Why I Make This Recipe Often
It’s practical when I have leftover rice pudding or when I want something quick for dessert. It keeps well in the fridge and is quite filling. Plus, the ingredients are always on hand.
Tips and Variations
Tips
Use round rice. The texture is nicer because the grains become creamy when cooked.
Don't rush the cooling of the rice before adding the eggs. If it's too hot, the eggs may coagulate too quickly.
If you want a denser pudding, leave it in the oven longer, but check to make sure it doesn't dry out.
Substitutions
You can use only chicken eggs if you don't have duck eggs. The final texture will be slightly different, but the recipe will still work.
Dried fruits can be replaced with raisins or other dried fruits, according to your taste.
Variations
For an extra flavor, add a little grated lemon zest to the mixture.
You can skip the dried fruits if you want a plain pudding.
If you're feeling adventurous, sprinkle a little brown sugar on top before baking for a crunchy layer.
Serving Ideas
With elderflower syrup for a fresher, floral taste.
With cherry or apricot jam if you prefer classic options.
Kids usually prefer Nutella; it can be drizzled directly over the warm portion.
Frequently Asked Questions
1. Can I use only chicken eggs?
Yes, you can use 4 chicken eggs instead of the combination of chicken and duck eggs. The texture will be slightly airier, but the result is just as good.
2. Does it have to be 1.5% fat milk?
Not necessarily. You can use any milk you have at home, including whole milk or even a denser plant-based milk if you prefer.
3. Does the rice stick easily to the pot?
It can stick if the heat is too high or if you don't stir occasionally. I recommend using a pot with a thicker bottom or a non-stick one.
4. What kind of dried fruits should I choose?
Any kind of dried fruits you have or can find: papaya, pineapple, orange peel, cranberries. Cut them if they are too large.
5. Can I make the recipe with only brown sugar?
Yes, but the pudding will be slightly darker, and the taste will be a bit different, with a slight caramel flavor.
Nutritional Values
Estimate per serving (out of 8): approximately 230-270 kcal, 7-8 g protein, 5-6 g fat, 40-45 g carbohydrates. Values depend on the type of milk and the amount of sugar and fruits added. It is a moderately caloric dessert with a high carbohydrate content.
Storage and Reheating
The rice pudding keeps in the fridge, covered, for up to 3 days. It can be eaten cold or gently reheated in the oven or microwave. The texture will be slightly denser after being refrigerated. If there are leftovers, it won't dry out too much, especially if covered.
Quick Info
Total Time: about 1 hour and 30 minutes
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cooling Time: 30 minutes
Baking Time: 30 minutes
Servings: 8
Difficulty: easy
Recipe Type: family dessert
Ingredients
Round rice – 300 g
1.5% fat milk – 1000 ml (for boiling the rice)
Iodized salt – 2 g
Sugar – 4-5 tablespoons
Vanilla sugar – 2 packets (for boiling the rice)
Duck eggs – 2 pieces
Chicken eggs – 2 pieces
1.5% fat milk – 500 ml (for the egg mixture)
Vanilla sugar – 2 packets (for the egg mixture)
Dried fruits – 100 g
For serving: elderflower syrup, Nutella, or jam
Preparation Method
1. Place the round rice in a large pot with 1 liter of cold milk. Add the salt, 4-5 tablespoons of sugar, and 2 packets of vanilla sugar.
2. Mix well and bring to a boil over medium heat. The rice should simmer slowly without boiling over. Let it cook for about 30 minutes until the rice absorbs the milk and the grains swell. Stir occasionally to prevent sticking.
3. Turn off the heat and let the cooked rice cool for about 30 minutes. This step helps stabilize the mixture before adding the eggs.
4. In a separate bowl, beat the eggs (two duck eggs and two chicken eggs) with 500 ml of milk and 2 packets of vanilla sugar until you achieve a smooth mixture.
5. Pour the egg mixture over the cooled rice. Gently mix to avoid crushing the rice grains.
6. Fold in the dried fruits, mixing just enough to distribute them evenly.
7. Transfer everything to a heat-resistant glass or ceramic dish. Smooth the surface lightly.
8. Bake in a preheated medium oven for 30 minutes. When the pudding forms a crust and sets, you can turn off the oven.
9. Let it cool for a few minutes before slicing or serving.
10. It can be served warm or cold. In the end, everyone can add their preference: elderflower syrup, jam, or Nutella.
Why I Make This Recipe Often
It’s practical when I have leftover rice pudding or when I want something quick for dessert. It keeps well in the fridge and is quite filling. Plus, the ingredients are always on hand.
Tips and Variations
Tips
Use round rice. The texture is nicer because the grains become creamy when cooked.
Don't rush the cooling of the rice before adding the eggs. If it's too hot, the eggs may coagulate too quickly.
If you want a denser pudding, leave it in the oven longer, but check to make sure it doesn't dry out.
Substitutions
You can use only chicken eggs if you don't have duck eggs. The final texture will be slightly different, but the recipe will still work.
Dried fruits can be replaced with raisins or other dried fruits, according to your taste.
Variations
For an extra flavor, add a little grated lemon zest to the mixture.
You can skip the dried fruits if you want a plain pudding.
If you're feeling adventurous, sprinkle a little brown sugar on top before baking for a crunchy layer.
Serving Ideas
With elderflower syrup for a fresher, floral taste.
With cherry or apricot jam if you prefer classic options.
Kids usually prefer Nutella; it can be drizzled directly over the warm portion.
Frequently Asked Questions
1. Can I use only chicken eggs?
Yes, you can use 4 chicken eggs instead of the combination of chicken and duck eggs. The texture will be slightly airier, but the result is just as good.
2. Does it have to be 1.5% fat milk?
Not necessarily. You can use any milk you have at home, including whole milk or even a denser plant-based milk if you prefer.
3. Does the rice stick easily to the pot?
It can stick if the heat is too high or if you don't stir occasionally. I recommend using a pot with a thicker bottom or a non-stick one.
4. What kind of dried fruits should I choose?
Any kind of dried fruits you have or can find: papaya, pineapple, orange peel, cranberries. Cut them if they are too large.
5. Can I make the recipe with only brown sugar?
Yes, but the pudding will be slightly darker, and the taste will be a bit different, with a slight caramel flavor.
Nutritional Values
Estimate per serving (out of 8): approximately 230-270 kcal, 7-8 g protein, 5-6 g fat, 40-45 g carbohydrates. Values depend on the type of milk and the amount of sugar and fruits added. It is a moderately caloric dessert with a high carbohydrate content.
Storage and Reheating
The rice pudding keeps in the fridge, covered, for up to 3 days. It can be eaten cold or gently reheated in the oven or microwave. The texture will be slightly denser after being refrigerated. If there are leftovers, it won't dry out too much, especially if covered.