To create greatness just build on good foundations! Plain rice pudding with extra goodies from the oven. A baked rice pudding will never disappoint!
As I most recently have some time, I was browsing on the web yesterday. Looking for fresh, interesting thoughts, inspirational dishes that We have never tried before, to treat my family with. Hunting for quite some time unfortunately could not discover any interesting things. Right before I wanted to give up on it, I came upon this yummy and easy treat simply by chance. The dessert looked so delicious on its photo, that required prompt actions.
It had been easy to imagine just how it is made, how it tastes and how much my husband will like it. Actually, it is quite easy to keep happy him when it comes to cakes. Anyway, I got into the webpage: Suncakemom and followed the precise instuctions that had been combined with wonderful snap shots of the operation. It really makes life much easier. I can imagine that it is a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you may typically have sticky hands so that i highly appreciate the effort and time she devote for making this blogpost and recipe easily implemented.
That being said I am empowered presenting my own dishes similarly. Many thanks for the thought.
I had been fine tuning the main recipe create it for the taste of my family. I have to say it turned out a great success. They enjoyed the taste, the consistency and enjoyed having a delicacy like this during a hectic week. They basically demanded lots more, a lot more. Hence next time I am not going to make the same mistake. I am gonna twin the amount to make them pleased.
Baked Rice Pudding Recipe was first invented by SunCakeMom
Measure and put rice into a medium size saucepan.
Pour the hot water into the saucepan.
Start cooking it on medium to high heat stirring it frequently until rice soaked up almost all the water.
Add milk vanilla essence and 2 tablespoons of the agave syrup into the saucepan as well.
Cook it for about 10 minutes in medium to low heat stirring it occasionally.
When the rice appears in the milk, turn the cooktop on low heat and put the lid on the saucepan.
Cook it for another 10 minutes then turn it off completely leaving the lid on. Meanwhile prepare the other part.
Separate egg whites from the yolks.
Beat yolks with the rest of the agave syrup until it gets a light yellow color.
Beat butter until creamy and soft.
Mix yolks with the butter.
When rice is cooked take it off the heat and fold in yolks and butter mixture.
Finally beat the egg whites until hard peaks form.
Carefully fold in whites with the rice and pour the mixture into a tray.
Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown.
Serve it with strawberry syrup or chocolate.