Creamy, fruity, uncomplicated
A rice pudding bake is pure comfort food. Few ingredients, little effort – and the result is wonderfully creamy with a fruity blackberry note.
In a cast-iron pan, it bakes particularly evenly – whether in the oven or outdoors on the grill.
Ingredients (for 2–3 servings)
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300 ml milk
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60 g short-grain rice (pudding rice)
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2 tbsp sugar
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1 sachet vanilla sugar
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1 pinch of salt
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120 g blackberries (fresh or frozen)
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1 tsp icing sugar
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1–2 tbsp butter (for the pan & as flakes)
Optional:
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a little lemon zest
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almond slivers
Preparation
1️. Cook the rice pudding
Bring milk, rice, sugar, vanilla sugar, and a pinch of salt to a boil in a pot.
Reduce heat and simmer gently for approx. 25–30 minutes, stirring regularly to prevent sticking.
The mixture should be creamy but still slightly runny – it will thicken further in the oven.
Remove from heat and let cool for 5–10 minutes.
2️. Prepare the bake
Preheat oven to 180 °C top/bottom heat (160 °C convection).
Grease a cast-iron pan with butter.
Carefully fold the blackberries into the slightly cooled rice pudding.
Pour everything into the pan and smooth it out.
Scatter a few butter flakes on top and dust with icing sugar.
3️. Bake
Bake on the middle rack for about 20–25 minutes until the surface is golden brown.
On the grill:
Indirect heat at approx. 180 °C, lid closed.
Serve
Best enjoyed warm.
Optional with:
- vanilla sauce
- whipped cream
- a scoop of vanilla ice cream
Thanks to "Puenktchens-Mama" for the culinary idea!
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