Mini Baked Rice Pudding Recipe
This baked creamy rice pudding casserole is a winter comfort food classic with a twist. Made in mini casserole dishes and swirled with cocoa for a marbled effect, it’s a creamy, rich dessert perfect for any occasion. Serve with vanilla ice cream, a fruity berry topping, or warm vanilla sauce for an irresistible finish.
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Equipment
- 6 ramekins (mini casserole dishes)
- Hand or stand mixer
- Saucepan
Ingredients
- Breadcrumbs for the mini ramekins
- ¾ cup Short grain rice like risotto rice or sushi rice
- 1 ⅔ cups Salted water
- 1 ⅔ cups Milk
- 2 tsp Vanilla sugar
- 3 Eggs medium sized
- 5 ¾ tbsp Butter
- ½ cup Granulated sugar
- 1 ¼ tbsp Cocoa
- Vanilla ice cream garnish
- Powdered sugar for sprinkling
Instructions
- Grease six small ramekins with butter and sprinkle with Breadcrumbs.Breadcrumbs
- Bring ¾ cup Short grain rice to a boil in 1 ⅔ cups Salted water, then cook for 3 minutes. Strain and drain.¾ cup Short grain rice, 1 ⅔ cups Salted water
- Bring 1 ⅔ cups Milk to a boil with 2 tsp Vanilla sugar. Add the pre-cooked rice and simmer for about 20 minutes. Remove from heat and leave to cool.1 ⅔ cups Milk, 2 tsp Vanilla sugar
- Preheat the oven to 160°C (320°F).
- Separate 3 Eggs. Mix the cooled rice with 5 ¾ tbsp Butter and the egg yolks.3 Eggs, 5 ¾ tbsp Butter
- Beat the egg whites with ½ cup Granulated sugar in a separate bowl until creamy and fold into the rice mixture.½ cup Granulated sugar
- Divide the rice mixture into two portions—one-third and two-thirds. Mix the smaller portion with 1 ¼ tbsp Cocoa.1 ¼ tbsp Cocoa
- Layer the light and dark rice mixtures alternately into the prepared ramekins to create a marbled effect.
- Bake on the bottom rack of the oven for approximately 40 minutes.
- Serve directly in the ramekins with a scoop of Vanilla ice cream on top or turn out onto plates, placing the ice cream beside them. Sprinkle with Powdered sugarbefore serving.Vanilla ice cream, Powdered sugar
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 60g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 239mg | Potassium: 289mg | Fiber: 1g | Sugar: 37g | Vitamin A: 842IU | Vitamin C: 0.4mg | Calcium: 192mg | Iron: 2mg
Calories: 483kcal
Servings: 6 Servings
