RFCJ RECIPE ARCHIVE
Posted by : Dick Shugar Rice Pudding, Baked, "Decadent" - dairy
This used to be my favourite rice pudding until I went on a diet and reluctantly had to forsake it. It is very rich. The essential ingredient is short-grain rice, which imparts a completely different texture to the long-grain variety. Decadent Baked Rice Pudding Butter for greasing the pan 1/2 cup raw short-grain rice (arborio Italian rice is good) 4 cups half-and-half cream 1 cup whipping cream 1/2 cup sugar 1 tsp vanilla 1. Preheat oven to 300 degrees 2. Butter a 2 quart oven-proof dish. Sprinkle rice on bottom. 3. Combine other ingredients and pour over rice, stirring to combine. 4. Bake 1 hour, stirring every 20 minutes. 5. Raise heat to 350 degrees and continue to bake until you get a golden crust, about 45 minutes to 1 hour. 6. Serve hot or warm. VARIATIONS Decadent Cold Rice Pudding Reduce amount of rice to 1/3 cup. Bake rice pudding as above. Cool baked rice pudding completely and refrigerate. Just before serving, fold in 1 cup whipping cream, whipped to soft peaks. Decadent Raisin Rice Pudding Using original quantities as in baked rice pudding, fold into cream mixture 1 cup golden raisins. If desired, pre-soak the raisins in rum. Pour over rice and bake as above.
