Comments on: Baked Rice Pudding

By: MIKE

MIKE — Tue, 04 Jan 2011 12:01:56 +0000

Hi can you please tell me when to add the cardamoms?

Like you i’m a veggie so love rice ……………..I’m thinking of adding banana to this pud !!

By: MIKE

MIKE — Tue, 04 Jan 2011 11:59:05 +0000

WHY NOT USE LACTO FREE MILK?

By: The Thrifty Kitchen by Independent Age | Greedy Gourmet

The Thrifty Kitchen by Independent Age | Greedy Gourmet — Sat, 15 May 2010 11:59:30 +0000

[...] a big fan of rice pudding, Neil adored this rice pudding that was ultra easy to prepare and slowly but surely cooked in the oven at a low [...]

By: Robyn

Robyn — Sat, 13 Feb 2010 16:21:46 +0000

I’m so glad you put this recipe up, I LOVE this!

By: Ryžių pudingas. « Spicecoat's Blog

Ryžių pudingas. « Spicecoat's Blog — Wed, 09 Dec 2009 06:18:24 +0000

[...] Baked Rice Pudding [...]

By: catty

catty — Sun, 29 Nov 2009 14:07:24 +0000

This looks pretty delicious I had a rice pudding souffle at Launceston Place recently and fell in love with it. Granted that if I try to make a souffle it would probably fail, this might be a better option!

By: Laurel

Laurel — Sun, 22 Nov 2009 22:01:40 +0000

I’ve finally made this! It was yummy. I used two cans of full fat coconut milk (the kind I use is over half coconut cream). I had some palm sugar on hand so I used that thinking it would go well with the coconut milk, then I added about 1/4 mango puree just for grins. I think next time I’ll replace some of the coconut milk with the puree because I couldn’t even taste it; I just poured some of it over the top when it was done. If you do this you really don’t need the extra fat on top (I used some coconut oil since I can’t do dairy) and it just pooled up. I did end up finishing with a bit more palm sugar and freshly grated nutmeg before baking because I was too lazy to get the cardamom out.
Thanks for the recipe. I’ll be doing this again. It’s so simple.