Baked Rice Pudding
Rice, milk and sugar left alone in a slow oven for three hours until the grains swell and the top browns into a skin. Almost no work, just patience — and lemon rind to keep it from being dull.
Ingredients
- milk — 1 l
- pudding rice — 70 g
- sugar — 70 g
- salt — 0.5 tsp
- lemon zest — 0.5 tsp
Instructions
- Heat the oven to 150°C (300°F) and butter a deep baking dish.
- Rinse the rice under cold water until it runs clear.
- Stir the rice, milk, sugar, salt and lemon zest together in the dish.
- Bake for three hours, stirring three times during the first hour so the rice does not sink to the bottom.
- Leave it undisturbed after that — this is what forms the brown skin on top.
- Serve warm, straight from the dish.