Baked Rice Pudding With Peaches – a delicious recipe with short-grain rice, milk, butter, cinnamon, eggs, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
2
Discard cinnamon stick.
3
Let it cool and stir once a while to keep it wet and creamy.
4
Preheat oven to 350u00b0F.
5
In a medium bowl whip the egg whites until stiff peak form. Set a side.
6
In a medium bowl mix egg yolks and sugar until light in color.
7
Strain peaches and cut in slices if need it. Discard syrup.
8
Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
9
Butter or spray 10 inch rounded baking dish.
10
Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
11
Sprinkle with sugar on a top if you like.
12
Bake uncovered until golden brown about 1 hour.
501
kcal
Calories
14
g
Fat
83
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup short-grain rice (risotto type), 3 cups milk, 1 tablespoon butter, 1 cinnamon stick, and more.
Yes, Baked Rice Pudding With Peaches falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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