Baked rice pudding with a velvety texture and light egg flavor, baked until a golden crust forms on top. The baked version differs from the traditional one in the sweetness of the starch and the oven crust, and is served cold.
The Ottomans brought rice pudding to the Levant and Egypt, then the people of Aleppo developed it by adding egg and an oven crust instead of the stove, so the baked version became the hospitality dessert for holidays.
Boil the rice and water in a pot until the rice is fully cooked, then leave the water and rice to cool for 15 minutes.
In another pot, mix the egg and sugar well, then add the milk, and mix again.
Then add the boiled rice to them.
Place the ingredients on the heat until the mixture begins to boil, then add the cornstarch and stir the mixture until it thickens.
Pour the mixture into small molds and bake them in the oven until they brown at 200°C, then serve them after garnishing as desired.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Baked Rice Pudding with Egg, and how to fix them:
Cover the top with aluminum foil in the last five minutes of baking.
Raise the amount of cornstarch by one tablespoon, and make sure to cook the mixture on the heat until it thickens before pouring it into the molds.
For 3 days covered with plastic wrap, and serve it cold directly.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cornstarch | Corn flour | 1:1 | It gives the same consistency with a slightly deeper flavor. |
| Full-fat milk | Skim milk | 1:1 | It lowers the fat, but the crust becomes less crisp. |
Stir the mixture over low heat before baking to avoid cornstarch clumping, and leave the molds to cool completely before taking them out of the oven so the crust sets and does not crumble.
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