A classic rice pudding recipe made by baking rice and milk in small individual bowls. With reduced sugar, this recipe suits families wanting to satisfy a sweet craving with an option containing milk and calcium.
Boil the washed rice in a little water over low heat until the water is absorbed.
Add the milk to the boiled rice and bring to a boil; add the sugar and cook, stirring, until the rice is thoroughly softened.
Mash the rice flour with a little cold milk and add it in lump-free, stirring until it coats the back of the spoon; divide among small ovenproof bowls.
Bake the bowls in a preheated 170-degree oven until the tops turn lightly speckled golden, then serve sprinkled with cinnamon if desired.
Allergen: contains dairy products. Important: use oven mitts when taking the bowls out of the oven, rice pudding stays hot for a long time. Caution: the top of the rice pudding can brown quickly in the oven, keep an eye on it during the final minutes.
If you boil the rice in water for a few minutes before cooking it in milk, the cooking time in the bowls shortens and it takes on a more even consistency.
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