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 recently have a little time, I was searching on the web a few days ago. In need of new, stirring thoughts, inspirational meals that We have never tasted before, to delight my loved ones with. Searching for quite some time yet couldn’t find lots of interesting things. Just before I wanted to give up on it, I came upon this scrumptious and simple treat by luck over Suncakemom. The dessert looked so delightful on its pic, that required immediate action.
It was easy to imagine just how it’s created, how it tastes and how much boyfriend might like it. Actually, it is very simple to delight the man when it comes to puddings. Anyways, I went to the page and simply followed the comprehensive instuctions that had been coupled with great pics of the procedure. It just makes life much easier. I could suppose it is a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen because you usually have gross hands so I sincerely appreciate the time and energy she devote to make this post and recipe easily implemented.
With that said I am inspired presenting my personal formulas in the same way. Many thanks for the concept.
I had been tweaking the initial recipe create it for the taste of my loved ones. I’ve got to mention it turned out an incredible outcome. They enjoyed the flavor, the thickness and enjoyed having a treat such as this in the midst of a busy workweek. They basically asked for lots more, more and more. Thus the next time I am not going to commit the same mistake. I am going to twin the amount to make them delighted.
This Baked Rice Pudding Recipe post was made possible by 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.