This seems like a lot of milk to me
Looking for a very simple oven only rice pudding recipe for today, and I came across this Bittman's recipe online. http://markbittman.com...
4 cups milk, to 1/3 cup dry rice - could that possibly be right?
Could you let me know asap, as I'm eager to get this in the oven. Or if you have a favourite oven only rice pudding recipe, please let me know.
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Now I want some.
ps - some coconut milk in there is good too
I discovered that I only had 1 cup of milk in the fridge. So instead of using 1/16th cup of rice, I decided for my family's leftover rice pudding recipe. pre-cooked rice, handful of raisins, few drops maple syrup (because milk is really sweet to us) milk to almost cover, stir, bake till milk is absorbed. Not as delicious as oven only, but I got a good deal more pudding for my milk.
Next time I have a full liter of milk in the house, I hope to try the oven only method. I think one with eggs might be what I'm looking for.
I'm now craving rice pudding and/or tapioca.
3/4 cup short grain rice, rinsed
3/4 cup plus 2 T sugar
1/4 tsp. sea salt
1 tsp. ground cinnamon
8 cups cold whole milk
Preaheaat oven to 375, Place the rice in a large earthenware bowl. Add the sugar and sprinkle the salt and cinnamon over all. Pour in the cold milkand place the bowl in the center or the oven. Cook for 1 1/2 hours turn the temp to 215 and cook for 2 more hours. Remove from the oven and let cool 10 minutes before serving.
It is creamy and not too sweet. She says the earthenware bowl is important don't use glass or enamel. She also recommends raw milk if available.
Thanks for that. Going to give it a try with 1/4 cup rice to 2 cups milk, see what that does.