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Baked Rice Pudding Recipe

To create greatness just build on good foundations! Plain rice pudding with extra goodies from the oven. A baked rice pudding will never disappoint!

Baked-rice-pudding-recipe-2-SunCakeMomAs rice is not being the staple of the Western culinary culture, we tend not to regard it in such high esteem. Sure, enough there are some dishes that couldn’t exist without it and a sudden rice shortage would doom entire nations into culinary oblivion. But overall west of the Ural people just doesn’t tend to push rice to its full potential.

Being a staple food in Asia, means people could get creative with it as much as we experimented with wheat flour or South America with corn. It doesn’t mean that when the masters of wheat could get their hands on it, didn’t try out a thing or two.

Unfortunately, rice lacks the necessary gluten to form such an amazing culinary poetry as we enjoy with the plain old white flour but nowadays this gluten free feature comes quite handy when so many of us have intolerances, allergies or just feel better without wheat.

So, when we use rice as a base for cakes, we can’t expect to have anything overly airy fluffiness like we used to with bread or sponge cakes. But it also doesn’t mean that we can only make cookies and shortbread with it.

Actually, rice flour can make pretty decent cookies and pies without much difference to the ones we already know and love without much extra hassle and strange sounding ingredients.

Using rice also gives us the possibility to use brown rice which alters very little the taste of its end product but provides some wholeness to our diet, making it much more suitable for diabetics and for those who are looking for low GI food sources comparing to corn or generally other gluten free solutions.

However, rice on its own won’t provide us much fluffiness, we can use some tricks and more importantly additional ingredients to sneak in some air-bubbles into the pastry and keep them there for a while.

As much as sponge cake uses the magical properties of egg to create structure, we can apply the same principles to the rice, as well.

Rice pudding is actually nothing really more than rice cooked in milk and flavored with a bit of vanilla and traditionally a lot of sugar that we substitute with natural sweeteners or actually any sweetener of preference.

When we use an already delicious dessert as a base for something more elaborate, like it was the case for these not so simple trifles, we are knocking on the door of confectionary greatness.

Filling rice pudding with the beaten-up egg whites will provide us the airy structure we need to create the sponginess we crave for when making gluten free desserts.

Italians tend to create two layers by not mixing the vanilla and rice together but placing the vanilla custard on top of a rice layer and call it Torta di riso alla Carrarina which basically means Rice cake from Carrarina.

The Italian rice cake of course can’t provide much fluffiness as the beaten egg whites aren’t mixed into the whole of the pastry, creating a soft but rather dense dessert which will be our cake anyway if we mess up the egg folding technique.

When we succeed, the result will be a sort of airy but rather spongy cake that lightness is hard to resist, be it breakfast or some deliciously syrup soaked dessert.Baked-rice-pudding-recipe-4-SunCakeMom

Ingredients:

  • 1½ cup / 300g Rice
  • 1½ cup / 300ml water
  • 4½ cup / 900ml milk
  • 5 Eggs (separated)
  • 4 tablespoon / 50g Butter (unsalted) (room temperature)
  • 1 tablespoon Vanilla essence
  • 4 tablespoon Agave syrup or sweetener of choice
  • Chocolate or strawberry syrup

How to make:

  1. Measure and put rice into a medium size saucepan.Sugar-free-rice-pudding-Process-1-SunCakeMom
  2. Pour the hot water into the saucepan.Sugar-free-rice-pudding-Process-2-SunCakeMom
  3. Start cooking it on medium to high heat stirring it frequently until rice soaked up almost all the water.Sugar-free-rice-pudding-Process-3-SunCakeMom
  4. Add milk vanilla essence and 2 tablespoons of the agave syrup into the saucepan as well.Sugar-free-rice-pudding-Process-4-SunCakeMom
  5. Cook it for about 10 minutes in medium to low heat stirring it occasionally.
  6. When the rice appears in the milk, turn the cooktop on low heat and put the lid on the saucepan.
  7. Cook it for another 10 minutes then turn it off completely leaving the lid on. Meanwhile prepare the other part.Sugar-free-rice-pudding-Process-5-SunCakeMom
  8. Separate egg whites from the yolks.Separate-egg-white-from-yolk-gp-SunCakeMom
  9. Beat yolks with the rest of the agave syrup until it gets a light yellow color.Beat-egg-yolk-gp-SunCakeMom
  10. Beat butter until creamy and soft.Beaten-creamy-butter-gp-SunCakeMom
  11. Mix yolks with the butter.
  12. When rice is cooked take it off the heat and fold in yolks and butter mixture.Baked-rice-pudding-recipe-Process-6-SunCakeMom
  13. Finally beat the egg whites until hard peaks form.Beat-egg-whites-gp-SunCakeMom
  14. Carefully fold in whites with the rice and pour the mixture into a tray.Baked-rice-pudding-recipe-Process-8-SunCakeMom
  15. Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown.Baked-rice-pudding-recipe-Process-9-SunCakeMom
  16. Serve it with strawberry syrup or chocolate.

Enjoy!

Baked-rice-pudding-recipe-5-SunCakeMom

Note: Check out how to make Sugar Free Syrup here: Low Carb Condiments

5 from 1 vote
Baked-rice-pudding-recipe-2-SunCakeMom
Baked Rice Pudding Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
To create greatness just build on good foundations! Plain rice pudding with extra goodies from the oven. A baked rice pudding will never disappoint!
Course: Breakfast, Dessert, Snack
Cuisine: Gluten free, Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
  • cup / 300g Rice
  • cup / 300ml water
  • cup / 900ml milk
  • 5 Eggs separated
  • 4 tablespoon / 50g Butter unsalte(room temperature
  • 1 tablespoon Vanilla essence
  • 4 tablespoon Agave syrup or sweetener of choice
  • Chocolate or strawberry syrup
Instructions
  1. Measure and put rice into a medium size saucepan.
  2. Pour the hot water into the saucepan.
  3. Start cooking it on medium to high heat stirring it frequently until rice soaked up almost all the water.
  4. Add milk vanilla essence and 2 tablespoons of the agave syrup into the saucepan as well.
  5. Cook it for about 10 minutes in medium to low heat stirring it occasionally.
  6. When the rice appears in the milk, turn the cooktop on low heat and put the lid on the saucepan.
  7. Cook it for another 10 minutes then turn it off completely leaving the lid on. Meanwhile prepare the other part.

  8. Separate egg whites from the yolks.
  9. Beat yolks with the rest of the agave syrup until it gets a light yellow color.
  10. Beat butter until creamy and soft.
  11. Mix yolks with the butter.
  12. When rice is cooked take it off the heat and fold in yolks and butter mixture.
  13. Finally beat the egg whites until hard peaks form.
  14. Carefully fold in whites with the rice and pour the mixture into a tray.
  15. Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown.

  16. Serve it with strawberry syrup or chocolate.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

Baked-rice-pudding-recipe-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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