Baked Rice Pudding: Preheat your oven to 300 degrees F (150 degrees C). You will need a
buttered baking dish that holds at least 6 cups (1.4 liters).
In a saucepan,
heat the milk and butter just until bubbles start to appear around the edges.
Pour the milk into
your baking dish and then stir in the rice, sugar, and salt. Place in the oven
and bake for 30 minutes. Then gently stir the rice pudding. Bake for another 30
minutes. Again, gently stir. Bake for another 30
minutes, then gently stir again. (At this point the rice pudding will have a
skin (crust) which may have puffed up. Simply stir the skin back into the rice
pudding.) Bake an additional 30 minutes, stirring every 10 minutes, or until the
rice is al dente. (The Baked Rice Pudding will be thick but there will still be a
lot of liquid which will thicken as it cools.) Stir in the vanilla extract.
If not serving
right away, let cool, then cover and refrigerate. It can be stored in the
refrigerator for 3 to 5 days. The Rice Pudding can be served hot, warm, or cold.
Serve with lightly sweetened whipped cream or jam.
Makes about 6 servings.
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