Baked Custard-Style Rice Pudding

From Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes

Cookbook

Author(s): Richard Sax, Dorie Greenspan

Page 174

Course: Desserts

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

3 years ago

★ ★ ★ ★ ★ 4/5

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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.

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