Rice pudding casserole is a favorite dish for many of us and fall is the perfect season for such a treat. It's easy to prepare and you can make it yourself with just a few ingredients that you probably have at home.
You can try different variations and we will give you some ideas. We have also selected a good recipe for the vegan option. Healthy and delicious, what more could you ask for!
This is the classic recipe for rice pudding casserole that makes 6 servings. Delight your family this fall with this delicious casserole!
Ingredients for 6 servings:
- 130 g Puddingreis
- 70 g caster sugar
- 2 teaspoons vanilla paste or 1 vanilla pod, cut open and scraped
- 800 ml whole milk
- 170 ml Doppelrahm
- grated nutmeg
- Fruit jam of your choice to serve
- Butter for greasing the baking pan
Instructions for preparation:
- Preheat the oven to 160 degrees Celsius and grease a 1.5 liter baking dish.
- First put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir them together well.
- Then pour the mixture into the prepared mold and generously grate nutmeg over it.
- Bake for 1 hour and 30 minutes, until the top is browned and the rice is cooked and soft.
- Allow to cool slightly, then pour the warm pudding into bowls and serve with a dollop of jam on top.
Try the casserole with fresh or frozen fruit
Rice pudding casserole with fresh or frozen fruit is a delicious idea this fall. You can successfully include berries or pears.
Ingredients for 4-6 servings:
- 100 g rice pudding
- 600 ml regular milk
- 200 ml heavy cream
- 1 tablespoon butter for greasing
- 3 tablespoons sugar
- 1 vanilla bean
- 1 Lorbeerblatt
- freshly grated nutmeg
- some strawberries and raspberries for serving
- some whipped cream for serving (optional)
How to prepare the casserole with fresh berries:
- For this recipe you need to preheat the oven to 150°C and grease a cake or baking dish with the butter.
- Next, add milk, heavy cream, rice and sugar to a bowl and mix.
- Add the vanilla bean and bay leaf to the bowl and mix well. Then pour the prepared mixture into the greased mold and sprinkle with a little freshly grated nutmeg.
- You need to bake the casserole for about 2 hours. If the top has some dark brown spots and the rice is cooked and soft, then the casserole is ready.
- Finally, remove from the oven, remove the bay leaf and vanilla bean and serve with fresh strawberries, raspberries and/or some whipped cream (optional). Bon appetit!
Prepare rice pudding casserole with raisins
Rice and raisins are a perfect and healthy combination. Try itthis simple recipe.
Ingredients for 4-6 servings:
- 4 large eggs
- 150 g granulated sugar
- 700 g Milch
- 240g heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 400g cooked rice, cooled
- 160g raisins
Instructions for preparation:
- Preheat the oven to 180 degrees Celsius.
- Whisk eggs and sugar together. Slowly add the milk and cream and mix well.
- Add vanilla and cinnamon and mix well. Add the rice and raisins and mix well.
- Pour the mixture into a greased baking dish. Any ovenproof dish is suitable.
- Place the filled baking dish in a larger, ovenproof dish. Fill the larger baking dish with about 5 cm of water.
- Bake the pudding for 40-50 minutes or until the top is set.
- Serve warm.
- Leftovers will last in the refrigerator for up to 5 days.
Try the vegan variation
Of course you can prepare this delicious casserole for vegans. Use almond milk, it will taste just as good and is a healthy option.
Ingredients for 4-6 servings:
- 100 g Puddingreis
- 1 tablespoon maple syrup
- 1/2 tablespoon vanilla paste or 1/2 vanilla pod
- 650 ml unsweetened almond milk, plus an additional splash for serving (optional)
For the compote:
- 2 ripe pears, peeled, cored and diced
- 250g frozen or fresh mixed berries
- 1 medium orange, juiced, peeled into strips using a vegetable peeler
Method of preparation:
- Preheat the oven to 150 degrees Celsius.
- Rinse the rice in a sieve with cold water for a few seconds and then place it in a baking dish. Stir in maple syrup, vanilla, a strip of orange peel and almond milk.
- Cook, covered, on the middle rack of the oven for 2 hours, until the rice is tender, the milk is mostly absorbed and the mixture is creamy.
- Meanwhile, prepare the compote by placing the pears, berries and orange juice in a small saucepan and heating over a medium heat. Simmer for 10-15 minutes until the berries have broken down and reduced and the pears are soft. If necessary, add a splash of water during cooking to create a jammy compote.
- Allow to cool slightly. If you prefer a looser consistency, add a splash of almond milk to the rice pudding and serve it with the compote. Hope you enjoy these easy recipes!
Also read: MILK RICE CAKE: THESE RECIPES THAT CAN BE BUTTERY OR EVEN VEGAN WILL NEVER DISAPPOINT YOU
