CookEat Recipe
Rice-Flour Pudding
A smooth milk pudding thickened with rice flour, enriched with eggs and vanilla, then baked in a mould.
Method
Steps
Step 1
Gather the ingredients: 1 litre whole milk; 200 g rice flour; 120 g caster sugar; 30 g butter: 20 g for the mixture and 10 g for the mould; 6 eggs; A pinch of salt; 1 teaspoon vanilla extract; 20 g fine breadcrumbs for the mould.
Step 2
Whisk the rice flour smoothly into 250 ml of the cold milk. Bring the remaining 750 ml milk to a gentle boil. Whisk a little hot milk into the rice-flour slurry, then pour the loosened slurry into the boiling milk while stirring continuously.
Step 3
Cook gently for about 8–12 minutes, stirring, until thick and the rice flour is cooked. Add the sugar, 20 g butter and salt and mix well. Remove from the heat and cool to lukewarm, then beat the six whole eggs separately and stir them in with the vanilla.
Step 4
Heat the oven to 165°C. Grease a roughly 2 litre pudding mould with the remaining butter and coat with breadcrumbs, following the mould preparation of the preceding pudding. Pour in the mixture, leaving some headroom, and bake for about 50–65 minutes until set and at least 74°C in the centre.
Step 5
Rest briefly, then carefully unmould and serve warm in slices or spooned portions. Cool leftovers promptly and refrigerate at 4°C or colder within 2 hours, using within 2–3 days. The pudding contains rice flour, not whole rice grains, and has no fruit or sauce topping.
Cooked it? Rate it.
Cooked 0 times