Ingredients for Baked Rice Cream
- Milk
- Rice
- Sugar
- Salt
- Vanilla
How to Make Baked Rice Cream
- Preheat oven to 225°F (110°C).
- In a large oven-safe dish, combine 1 cup Arborio rice, 4 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Stir well until the sugar dissolves completely.
- Bake in the preheated oven for 2.5-3 hours, stirring every 30 minutes to prevent sticking and ensure even cooking. The rice should be completely tender and the mixture thickened.
- Remove from oven and let cool completely to room temperature. This prevents the formation of a skin on top.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill thoroughly.
- Serve very cold. Garnish with a dollop of whipped cream or a sprinkle of cinnamon, if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
67g
Fat
27g
Carbs
10g
