Baked Rice Pudding | EG12 Ep78

[Music] there's many different ways of making rice pudding but this one is just extra special because we're baking it and i always remember just near our house we had this gorgeous milk bar and this lovely greek lady who owned it she would make her special baked rice with cinnamon and i feel like i've almost nailed how she used to make it so to start with we need to blanch our rice you don't want to overcook it at this stage because it's going to bake in the oven about a quarter of a cup and that goes straight into some rapidly boiling water you don't need to season it you just need to cook that for about three to four minutes just to take away the rawness in a bowl we're going to add some eggs so two whole eggs will break in if you want this to be extra rich don't add the whole egg just add the egg yolks i'm happy to use the whole egg for this start whisking and then we're going to incorporate some sugar so castor sugar and really whisk that until that sugar starts to dissolve so this is the custard component of our baked rice to this i'll add about three quarters of a cup of thickened cream let's use a combination of cream and milk for this just to balance it out so a little less than half fantastic and then the rest is milk now it looks like a substantial amount of liquid but i like it to be super creamy and not too dry and that is the perfect amount to this let's strain our rice and just carefully pour that in this is aborio rice so it's a short grain rice and it's really starchy it does soak up so many different flavors so into our custard great take the whisk out and this can be now poured into a baking dish of your choice so just carefully pour it in you'll notice the liquid will go in first so when you get up to the rice just ensure that you spread it out so sprinkle it around and as it cooks and doubles in size it will spread out quite evenly now some people don't like sultanas in their rice pudding but i love it so you can leave them out if you don't like them spread them out i love how they go nice and plump when you cook them in the oven so i'm quite generous with them and cinnamon is a must and i also like the addition of nutmeg so i'm going to mix them both together and a light dusting now and you can save some for later on too now this is going to be cooked at a low temperature so 160 degrees and it's going to cook for about 45 to 50 minutes or until it's just set oh look at that so good now you don't want to put this in the oven just as is just to make sure it stays really really soft and custard like i place it into a baking dish fits perfectly into this one and i'm going to add some water to the baking dish fill it up about halfway and then put it in the oven [Music] rice pudding is out of the oven i did allow it to cool slightly so i've got to have a taste of this i'm going to serve a little piece out of here and you can see the rice how much it's completely absorbed that custard and it's set perfectly pop that in there see that custard just right not too dry and a little taste of that it's like clouds in your mouth soft rice perfect custard not overcooked not undercooked just right and just the way i remember

Channel: everydaygourmettv

Views: 13,171

Keywords: Everyday Gourmet, Justine Schofield, Channel 10, Cooking, Masterchef

Id: Jv5cqm_8z5w

Length: 4min 26sec (266 seconds)

Published: Wed Oct 05 2022