Here’s a rice pudding recipe that can be made in the oven. Minimal ingredients, maximal taste. Great for your gluten-free guests. While the recipe calls for whole milk, feel free to substitute a cup of light cream for one of the cups of milk, for a richer take on a delicious dessert.
Ingredients
⅓ cup Carolina white rice
½ cup sugar
⅛ teaspoon Kosher salt
4 cups whole milk
Preparation
- Preheat oven to 300° F.
- Combine all ingredients in 3 or 4 quart casserole. Stir and place in oven. Bake 30 minutes, then stir. Bake 30 more minutes, then stir.
- Bake 30 more minutes. Stir. Return to oven and check pudding every 10 minutes, stirring each time.
- Remove pudding from oven when rice kernels are very swollen and mixture is still quite fluid. As it cools, it will thicken considerably. Serve warm, at room temperature or cold. Add a dusting of cinnamon or top with whipped cream.
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