Rice pudding with milk

Rice pudding was never very popular in our house, but since I tried this baked version with eggs and cheese, the situation has changed. I have made it several times because it disappears quite quickly. It's a fairly simple dessert, but it has something different from the classic recipe.

Quick Info

Total time: about 1 hour and 10 minutes
Preparation time: 10-15 minutes
Cooking/baking time: 15 minutes boiling + 30 minutes in the oven
Servings: 8
Difficulty: easy
Recipe type: rice pudding, baked dessert

Ingredients

200 g rice
3 cups milk
1 cinnamon stick
3 cloves
1 star anise
3-4 tablespoons powdered sweetener
3 eggs
1 teaspoon vanilla extract
2 tablespoons sunflower oil
1 pinch of salt
1 box of "Ceva Fin" Delaco cheese
200 g whipped cream
1 tablespoon powdered sweetener (for whipped cream and cheese)

Preparation method

1. Wash the rice in several waters until the water runs clear.
2. Place the rice in a double-bottomed saucepan, add the milk, cinnamon stick, cloves, and star anise.
3. Let it boil on low heat, stirring occasionally, for about 15 minutes.
4. After the rice has boiled, remove the spices.
5. Gently mix the rice and let it cool, but still keep it slightly warm. Do not let it cool completely, as it will harden. Stir occasionally 2-3 times, being careful not to crush the grains.
6. Separately, beat the eggs with a pinch of salt and 3-4 tablespoons of sweetener. Mix well until the mixture becomes lighter in color and increases in volume.
7. Add the vanilla extract and the 2 tablespoons of oil to the egg foam, stirring gently.
8. Incorporate the egg mixture into the cooked rice while it is still slightly warm. Mix slowly to avoid making it mushy.
9. Pour the mixture into a greased baking dish. A dish with removable sides is useful but not mandatory.
10. Place the dish in the preheated oven at 170°C. Bake for about 30 minutes until the pudding is lightly browned on top.
11. Turn off the oven and let the pudding cool in the oven with the door slightly open.
12. Whip the cream with 1 tablespoon of sweetener until it thickens.
13. Gently mix the "Ceva Fin" cheese with the whipped cream.
14. When the pudding has completely cooled, decorate it with the whipped cream and cheese mixture.
15. Portion and serve.

Why I make the recipe often

The recipe is quite economical and does not require complicated ingredients. You don't have to stand by it for long, and it can be prepared a day in advance. The pudding keeps well in the fridge, and the taste resembles childhood desserts, but with a lighter texture.

Tips and variations

Tips

- Gently stir the rice after boiling while it cools to prevent it from clumping into a solid block.
- Use a not-too-deep dish for even baking.
- If you find that the pudding browns too quickly, cover the dish with baking paper towards the end.

Substitutes

- You can use sugar instead of sweetener, in the same amount.
- The cream can also be plant-based if you don't want to use whipped cream.
- If you don't have "Ceva Fin" cheese, choose another type of fine cream cheese with a neutral taste.

Variations

- You can add a little grated lemon or orange zest to the rice for extra flavor.
- If you want, you can add raisins to the rice before baking.
- Plant milk can be used instead of regular milk, but the texture will be slightly different.

Serving ideas

- It can be served plain, with whipped cream and cheese on top.
- It also goes well with a sprinkle of cinnamon at the end or with fresh fruit.

Frequently asked questions

Can the pudding be made only with sugar, without sweetener?
Yes, you can replace the sweetener with sugar. Use the same amount, to taste.

What kind of rice is suitable?
Round grain rice (for risotto or rice pudding) gives a creamier texture. With long grain rice, the pudding will be less cohesive.

What do I do if the rice became hard after boiling?
If it cooled too much and hardened, add 1-2 tablespoons of warm milk and mix gently before adding the eggs.

Can I use another type of cheese?
Yes, any fine cream cheese works. It just needs to be unsalted and have a neutral taste.

Nutritional values

Approximately, for one serving (1/8 of the pudding, with cream):
Calories: about 220-250 kcal
Protein: 7-9 g
Carbohydrates: 32-35 g
Fats: 7-10 g
The values depend on what type of milk, cream, and cheese you use. If you use sweetener, the total calorie count decreases slightly.

Storage and reheating

Rice pudding keeps well in the fridge, covered, for up to 3 days. It can be served cold or at room temperature. I do not recommend reheating it, especially after you have added the whipped cream and cheese. If you want to serve it warm, do so before decorating it with cream.

 Ingredients: 200 g rice 3 cups of milk 1 cinnamon stick 3 cloves 1 star anise 3-4 tablespoons powdered sweetener 3 eggs 1 teaspoon vanilla extract 2 tablespoons sunflower oil 1 pinch of salt 1 box of fine cheese from Delaco 200 g whipped cream 1 tablespoon powdered sweetener

 Tags:  rice pudding