Friday, June 28, 2013

Kids and a Mom in the Kitchen #48: Baked Rice Pudding

Time for Kids and a Mom in the Kitchen
(A weekly linky where you can share your special time in the kitchen, such a great place for learning. You can also link up Kid-Friendly Recipes)

The linky is at the bottom.

Baked Rice Pudding

1/3 cup uncooked white rice
1/4 tsp salt
1/4 cup sugar
1 qt milk, scalded 
2 tsp butter

Preheat oven to 300 degrees.

First we measured out the milk. I have used fat free milk in rice pudding in the past and it doesn't turn out as good, so I would recommend whole milk  (maybe 2% would work, but we had whole milk in the house for Harold)

The girls learned that 4 cups equals 1 quart. And mommy learned the correct way to scald milk. I am wondering if not knowing the correct way to scald milk before has also made my rice pudding turn out "wrong." I found instructions for scalding milk here.

While the milk was heating on medium low, we mixed the rice, salt and sugar in a 1 3/4 qt casserole dish.

The girls took turns stirring the milk as it needs to be constantly stirred. I am not sure how long it took as the fire had gone out and we didn't notice it at first.

The girls wanted to show off their cooking attire:

 When scalding milk you need to watch for the little bubbles around the outside. If you let it start boiling you have heated it too long.

The scalded milk is poured into the rice mixture and stirred. Yes, this is a mommy step.

Then we took 2 tsp of butter and cut it into little pieces to "dot" the top.

Bake at 300 degrees for 1 1/2 to 2 hrs. 
For the first hour you need to gently stir with a fork every 15 minutes.
In order to get a nice creamy consistency the milk still needs to be a bit runny when it comes out. I have always let it cook too long because I thought it wasn't done as it was still runny. This however, caused the top to be too tough and the consistency ended up being too thick. 

It took the entire 2 hrs. The top needs to be a nice golden brown. The pudding will thicken as it stands. This tastes best served warm, right out of the oven. 

Do you have your children help you in the kitchen?  What lessons do they learn? Do you have any kid friendly recipes to share?

I'd love to see your posts, whether you have done something this week or some time in the past. Just link up below. This is a weekly linky.

I am linking up to:


Blog Post Hop

Growing Up Gardner

Happy Go Lucky

Full Time Mama

Melt in Your Mouth Monday
Try a New Recipe Tuesday at Home to Four Kiddos
The Gathering Spot at Mamal Diane
Tempt My Tummy at Blessed with Grace
Friday Food Frenzy at Close to Home
Fantastic Thursday at Five Little Chefs

And here is my Kids and a Mom in the Kitchen linky


  1. Thanks for hosting Karen. I had no idea there was a correct way to scald milk, thank you for sharing.

    Have a great weekend!

    ¸.•´¸.•*´¨) ¸.•*¨)
    (¸.•´ (¸.•`¤... Jennifer
    Jenn's Random Scraps

  2. Thanks for hosting! I am going to try your recipe. I miss my grandmother's homemade rice pudding. This made me think of her. Thanks! :-)

  3. I have never even had rice pudding - looks interesting!


Thank you for visiting my blog today. I love to read your comments, so please leave me one if you have the time.

Related Posts with Thumbnails