Baked Custard-Style Rice Pudding

Page 174

| Course Type: Desserts

(1 review)

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This is delicious but I think I preferred the overall texture at about the 50 minutes mark. After another 20 minutes the rice was a little too "broken" it became slightly water-y. I like the skin that forms and next time I will cook it 25, stir, then cook another 30 minutes without stirring. I did cut the sugar to about 3/4 cup and it was plenty sweet.

(edited 26th January 2023) (0) comment (0) useful  

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