Baked Ryzogalo me Karamela (Rice Pudding with Caramel)

Another tweak of mine to the classic Ryzogalo (rice pudding). I added caramel to the pudding, this time the rice was cooked in milk until soft and then the pudding was baked in the oven.

*Be careful when mixing the eggs into the hot rice. Add them gradually until they are absorbed, mixing quickly, so that the eggs do not curdle.

The amount of sugar I have used makes the pudding medium sweet. If you like your desserts very sweet, add two tablespoons, or more, sugar.

If you like you can unmold the dessert but always do this when the dessert is out of the oven, otherwise the caramel might stick to the mold.

Baked Ryzogalo me Karamela (Rice Pudding with Caramel)

Serves: 6

Ingredients:

1/3 cup Carolina or other starchy rice
1 litre whole milk
4 eggs
1 tbsp butter margarine
¼ teaspoon salt
6 tbsp sugar

For caramel sauce:

½ cup granulated sugar
1 tsp lemon juice
1 tbsp water

Directions:

Caramel:

See how to make caramel: Melt granulated sugar in small saucepan with lemon juice and water (enough to wet sugar) and stir until brown, but do not burn.

Pour the caramel while hot into a Pyrex or a metallic or silicone mold or ramekins and spread it with a spoon.

Pudding:

Cook the rice over low heat in milk, until the rice is soft, for about 45 minutes mixing constantly so that the rice does not stick.

Beat the eggs with sugar.

When cooked, add butter to the rice, salt, and the beaten eggs*, mix well and pour it into the prepared mold.

Set Pyrex in a bain marie (a water bath with hot water) and bake in a preheated oven to 180^o C, for about 45 minutes, or until it sets.

Serve as it is or with ice cream and whipped cream.