My Rijstebrij or Rice Pudding
My Rijstebrij or Rice Pudding is a wonderful easy family recipe, passed on through the generations. It’s delicious!
My Rijstebrij or Rice Pudding. What a lovely dessert! You can serve this hot from the oven or chilled, add some jam, or fruit such as peaches too.
It’s a lovely creamy dessert, baked slowly in the oven, using very simply pantry ingredients. Always a hit with the family and the kiddies absolutely love this.
So please enjoy our Rijstebrij or Rice Pudding recipe!
Prep Time: 5 minutes
Cook Time: 1 – 2 hours
Yield: 2-3 Persons
What you need: 9 x 13 pan (oven proof)
Ingredients
1/2 stick or 50 g butter
1/2 cup or 100 g short grained rice, like arborio, risotto or pudding rice
1/4 cup or 50 g regular sugar
5 cups or 1 litre of fresh milk.
A shake of Nutmeg
A shake of Cinnamon
some strawberry jam
Instructions
1. Set oven to 325 F, Gas 3, 160 C
2. Place rice, sugar and milk into the dish and stir to mix well.
3. Sprinkle some cinnamon & nutmeg over the mixture.
4. Break up the butter in to smaller pieces and roughly distribute over the mixture.
5. Bake for 1 – 2 hours and serve on it’s own or add some jam. And there you have our easy Rijstebrij or Rice Pudding.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Some people like the skin, some don’t!
TIP: If you like the rice pudding runny, check after 1 hour, if you like the pudding stiffer, and thicker, 1 1/2 – 2 hours and it will be very thick. If you end up with your rice pudding too thick, add some milk heated through from the microwave and it will go loose again.
Serving Suggestions :
Delicious with Strawberry Jam
I like to eat mine cold too. Set in a bowl in the fridge over night.
When you bake it in the oven a skin will form on the top. If you don’t like this, just remove it. But it does taste delicious.
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- 1/2 g stick or 50 butter
- 1/2 cup or 100 g short grained rice like arborio, risotto or pudding rice
- 1/4 cup or 50 g regular sugar
- 5 cups or 1 litre of fresh milk.
- A shake of Nutmeg
- A shake of Cinnamon
- some strawberry jam
-
Set oven to 325 F, Gas 3, 160 C
-
Place rice, sugar and milk into the dish and stir to mix well.
-
Sprinkle some cinnamon & nutmeg over the mixture.
-
Break up the butter in to smaller pieces and roughly distribute over the mixture.
-
Bake for 1 - 2 hours and serve on it's own or add some jam.
Marcy Hoenig says
28th October 2017 at 3:58 pmis the rice cooked or uncooked?
Lovefoodies says
28th October 2017 at 4:06 pmHi Marcy, it’s uncooked 😁
Marcy Hoenig says
28th October 2017 at 11:13 pmthanks….wow, that makes it sound really easy and delish!!
Shirley Gardipee says
21st April 2016 at 2:09 amThat seems like a lot of milk,is this right?
Lovefoodies says
21st April 2016 at 6:28 amHi Shirley, yes, the quantity is correct. Whilst it is baking, you will find the milk is absorbed by the rice. Hope that helps!
Anne says
1st March 2014 at 10:48 pmEchte Lekker. Veel bedankt 🙂
Andrea Ring says
7th April 2013 at 1:55 pmThank you for sharing your recipe with us, Joannie. It looks delicious, and so easy to make.
Anita-Jim Wilson says
7th April 2013 at 1:46 pmgoing to try this recipe today..looks delicious!!
lovefoodies says
7th April 2013 at 2:14 pmI tried this recipe out last week Anita and it really is fab! 🙂 Enjoy!
Bon says
7th April 2013 at 9:07 amI would love to be able to properly pronounce the name of this delightful dish–rice pudding just doesn’t do it justice—I must make this soon!!!
lovefoodies says
7th April 2013 at 9:22 amHi Bonnie, say it like this….Rice-ter-brye (the brye pronounce as in the word ‘dry’)!
Bon says
7th April 2013 at 7:21 pmwe not only learn new recipes here–we also learn new languages—I LOVE IT!!
lovefoodies says
7th April 2013 at 7:50 pmyep