Baked rice pudding is truly an oldie dating as far back as the 13th century, possibly originating from the Middle East. And it certainly must be a goodie if we are all still enjoying it today. For me, this is comfort food but because it just cooks happily away in the oven for about 2 hours it is carefree comfort too. Only one bowl/baking dish needed and it can be eaten for breakfast, lunch or dinner. What more could anyone want especially when a variety of flavours can be added while it is cooking. I added cinnamon and nutmeg this time. A variety of adornments can also be added after the cooking including dried or fresh fruit or chocolate or cereals. It can be served in a rustic manner or elegantly layered in a parfait glass. With rice pudding, versatility reigns supreme.
Pice pudding comes from the Middle East? I had no idea. I like it with lots of raisins & cinnamon :-)
Posted by: Agnes | 08/26/2011 at 11:57 PM