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Do you also have childhood memories of this dish? This sweet baked milk rice pudding with cherries was always available to my grandmother and I loved it. Fruity cherries, sweet milk rice and crispy oat crumbles. You can also add sliced almonds to the crumble.
This sweet oven baked is was yin the making and tastes so delicious. Since some like it sweeter and others less sweet, you can of course vary the amount of sugar.
Sweet oven baked
You can also use instand milk rice, which is usually cooked in about 8-10 minutes. Stir the milk rice again and again so that it does not burn. Unfortunately, sometimes happens faster than you think. If there is no vanilla pudding powder in the house, you can also take about 1 tablespoon of corn starch and 1 teaspoon of vanilla extract.
Baked milk rice pudding
200 g milk rice
800 ml milk of your choice
1 glass of sour cherries (750ml)
1 packet of vanilla custard powder
3 tbsp sugar (if you like it sweeter you can use more sugar)
20 g butter (vegan)
30 g of rolled oats
1 tsp cinnamon
Bring the milk to the boil with 1 tablespoon of sugar. Add the milk rice and bring to the boil once. Simmer on a low heat with the lid closed for 20 minutes or until the rice is tender. Stir occasionally so that nothing burns.
Drain the cherries and collect the liquid in a measuring cup and fill it up with water so that you have 500 ml liquid. Take 50 ml and stir in the pudding powder.
Put 450 ml in a saucepan and bring to the boil. Stir in the pudding powder and cook briefly while stirring. Fold in the cherries.
Preheat the oven to 200 ° C. Lightly grease a baking pan and place rice and cherries in the pan . Melt the butter and mix with the oats, cinnamon and sugar. Sprinkle the crumbs over and bake in the oven for 15 minutes or until golden brown. Serve with vegan whipped cream.
If you try this Baked milk rice pudding or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Baked milk rice pudding with cherries and crispy oats
Ingredients
- 200 g milk rice
- 800 ml milk of your choice
- 1 glass of sour cherries 750ml
- 1 packet of vanilla custard powder
- 3 tbsp sugar if you like it sweeter you can use more sugar
- 20 g butter vegan
- 30 g of rolled oats
- 1 tsp cinnamon
Instructions
- Bring the milk to the boil with 1 tablespoon of sugar. Add the milk rice and bring to the boil once. Simmer on a low heat with the lid closed for 20 minutes or until the rice is tender. Stir occasionally so that nothing burns.
- Drain the cherries and collect the liquid in a measuring cup and fill it up with water so that you have 500 ml liquid. Take 50 ml and stir in the pudding powder.
- Put 450 ml in a saucepan and bring to the boil. Stir in the pudding powder and cook briefly while stirring. Fold in the cherries.
- Preheat the oven to 200 ° C. Lightly grease a baking pan and place rice and cherries in the pan . Melt the butter and mix with the oats, cinnamon and sugar. Sprinkle the crumbs over and bake in the oven for 15 minutes or until golden brown. Serve with vegan whipped cream.
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