Baked Rice Pudding

Brings back memories. Mum and her Indian rice pudding. The one, all ingredients in one and over the stove making rice pudding (Pineapple Bread Pudding). Mothers those days? Have you realise they like the overdosing of sugar into desserts? By Far. As far as I know (Marble Cake, Chocolate Rum Tart & Poached Pears In Citrus Syrup). Indeed. And of course rice, we Indians I think are one of the biggest consumers of rice. In fact, I am one of them. Rice is my love. Forever (Jeera/Cumin Rice, Lemon Cashew Rice, Rice Congee With Condiments & Anchovies Fried Rice). When left over rice is a concern, generally, the recipes I have already attached are the indicators to our, one of it, one of our fav Malaysian dish. Nasi Goreng or Fried Rice. But not necessarily must be. You can, trust me, believe me, make this Baked Rice Pudding from leftover cooked white rice. Yes. I did it. What should hold you back? Nonetheless, I decided it should be the baked version instead of over the stove like my mums. Pretty much I think we need the common ingredients and cherries? They are so lovely. Prettiness for a simple deco right?

Ingredients

3 cups leftover cooked white rice

1 cup milk (can use either carton or coconut milk)

1/2 cup softened salted butter

1 tsp vanilla essence

1 cup brown sugar (or as per taste)

10 red cherries - chopped

Method

Mix all ingredients in a bowl.

Place paper cases into a muffin tray.

Divide rice mixture into equal portions.

Add into each paper cases.

Bake at preheated oven at 180c for about 40 mins or until the top becomes golden brown.

Remove and cool down.

Optional: either served as it is or chilled.