Baked rice pudding is a good option when one is fed up with regular porridge. Although it requires more time, but as a result you will get a creamy velvety texture with a slight hint of spicy ginger and refreshing lemongrass completed with a bright berry taste. All of it transforms a regular rice porridge into delicious breakfast or even dessert.
This pudding requires about 1,5 hrs of your time. Lemongrass may be substituted for lemon (or basically any other citrus) zest, any berries may also go instead of strawberries. The pudding comes out quite rich, so if you want it lighter, cream and milk may be substituted with coconut milk and cream here.
The recipe serves 4-5.
– 100 ml light cream
– 900 ml milk
– 100 g short grain rice
– 1 lemongrass stalk (only light part), cut in 3
– ginger root, about 3 cm long, peeled
– pinch of salt
– 2 egg yolks
– 60 g sugar
Preheat the oven to 150ºC.
Place the cream and milk in a medium saucepan, set over medium fire and bring to boil. Add the rice, lemongrass and ginger, salt. Reduce the fire to low and let the rice simmer until almost done, about 15 min, stirring from time to time.
Whisk the egg yolks and sugar until light and creamy.
Remove the saucepan from the fire and whisking continuously, pour in the egg yolk mixture.
Transfer the saucepan contents to a wide ovenproof tin, place it in another tin that is larger in size and fill the bigger tin with boiling water to about 2/3 height of the sides of the pan with rice.
Bake it in the preheated oven for 50-60 min or until done. The pudding must thicken a bit, but it shouldn’t set. Check the rice for doneness. Remove the lemongrass and ginger roots from the pudding before serving.
– 300 g fresh strawberries
– zest of 1 lime
– 1 lemongrass stalk (only light part)
– 20 g sugar
– 2 t strawberry liqueur
– juice from 1/2 lime
– a few fresh strawberries and a handful of chopped pistachios, for decorating
Hull the strawberries, big berries may be halved.
Blend the lemongrass stalk to fine paste.
Place the strawberries in a saucepan, add lime zest, lemongrass, sugar and liqueur. Cook over medium heat, stirring couple of times, about 7-10 min. The berries must still hold their shape but become softer and the sauce must thicken a bit. Take off from the fire, add the lime juice and gently stir.
Serve the rice pudding warm or chilled, topped with strawberry sauce and roasted berries. Decorate with fresh berries and chopped pistachios.