Rice Zapekanka (Russian Baked Rice Pudding)

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Also known as Russian rice kasha, this creamy semi-sweet rice bake is so good any time of the day. A milk and rice mixture simmers over the stove just until slightly thickened and then combined with a few ingredients and baked to a plump and fluffy rice casserole. 

This recipe is very basic, which means you can definitely add raisins or more sugar to suit your preference. However, I find this to be perfectly balanced out in sweetness and taste, which is why this happens to be my current go-to rice kasha recipe. A big thanks to my mother in law who shared this easy and tasty version with me and if you are searching for a fluffy and chewy rice kasha bake recipe this is definitely one to try.

rice-zapekanka-rice-kasha-milkIngredients:

  • 2 cups white rice, rinsed and drained (I used Botan Calrose Rice sold at Walmart in the Asian section)
  • 5 cups whole milk
  • 5 tbsp butter
  • 3 eggs, beaten
  • 1/2 cup sugar

Directions:

1. Bring rice and milk to a boil. Reduce heat to low and add butter. Simmer stirring occasionally until mixture slightly thickens (10 minutes.)

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2. Remove from heat and slowly whisk in beaten eggs and sugar just until combined. (Whisk in the eggs slowly but quickly to prevent the eggs from cooking.)

3. Pour mixture into a greased baking dish and bake uncovered at 350 degrees F for 30 minutes.

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Rice Zapekanka (Russian Baked Rice Pudding)
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • 2 cups white rice, rinsed and drained (I used Botan Calrose Rice sold at Walmart in the Asian section)
  • 5 cups whole milk
  • 5 tbsp butter
  • 3 eggs, beaten
  • ½ cup sugar
Instructions
  1. Bring rice and milk to a boil. Reduce heat to low and add butter. Simmer stirring occasionally until mixture slightly thickens (10 minutes.)
  2. Remove from heat and slowly whisk in beaten eggs and sugar just until combined. (Whisk in the eggs slowly but quickly to prevent the eggs from cooking.)
  3. Pour mixture into a greased baking dish and bake uncovered at 350 degrees F for 30 minutes.

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