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Oven-Cooked Rice Porridge

Name: Oven-Cooked Rice Porridge
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Yield: 4 servings
Cuisine: Oven-Cooked Rice Porridge
Ingredients: 200 g porridge rice; 1 litre whole milk; 1 tsp salt; 25 g butter; 1 tbsp sugar

Oven-Cooked Rice Porridge is a simple and reliable way to prepare a classic meal without the need for constant stirring. This method allows the rice to absorb the milk slowly in the gentle heat of the oven. It is an ideal choice for a comforting dinner or a traditional dessert during the colder months. You only need a few basic ingredients to achieve a smooth and creamy result every time.

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Why oven-cooked rice porridge is a good choice

Making Oven-Cooked Rice Porridge is much easier than the traditional stovetop method because it requires very little attention. The milk is far less likely to burn at the bottom of the dish when it is baked. This technique creates a consistent texture throughout the rice as the heat surrounds the dish evenly. It frees up your time so you can focus on other things while the oven handles the cooking.

Follow these 4 steps for oven-cooked rice porridge

Step 1

Prepare the dish: Preheat your oven to 150 degrees Celsius. Rinse the porridge rice under cold water and place it into a large ovenproof dish. Add the salt and sugar to the rice.

Step 2

Add the liquid: Pour the whole milk over the rice in the dish. Add small knobs of butter on top of the mixture. Stir the ingredients together once to ensure everything is combined.

Step 3

Cook in oven: Place a lid on the dish and put it in the centre of the oven. Let the Oven-Cooked Rice Porridge bake for about 90 minutes. Check the rice after an hour to see how the liquid is being absorbed.

Step 4

Final stir: Remove the dish from the oven when the rice is tender and the porridge is creamy. Stir it well to incorporate any skin that may have formed on top. Serve the porridge warm with a sprinkle of cinnamon and sugar.

Good advice for oven-cooked rice porridge

Always use an ovenproof dish with a tight lid to prevent too much moisture from escaping during the long cooking time. If you do not have a lid, you can use a double layer of aluminium foil tied tightly around the edges. Whole milk gives the best and most creamy result for Oven-Cooked Rice Porridge. You can add a splash more milk at the end if you prefer a thinner consistency.

Try to avoid opening the oven door too often as this drops the temperature and increases the cooking time. If the rice is still too firm after 90 minutes, simply give it another 10 or 15 minutes in the oven. The porridge will continue to thicken slightly as it cools down before serving.

You might also enjoy edamame beans, potato salad with vinaigrette or pickled garlic.

Ingredients

servings

Adjust quantity

200 g porridge rice
1 litre whole milk
1 tsp salt
25 g butter
1 tbsp sugar

Cooking time

Kitchen tools

Ovenproof dish with lid
Measuring jug
Large spoon

Nutrition information

NUTRITIONper serving

Energy:1640 kJ / 392 kcal
Fat:14 g
- of which saturates:9 g
Carbohydrates:55 g
- of which sugars:15 g
Protein:12 g
Fibre:1 g
Salt:580 mg

This Oven-Cooked Rice Porridge usually takes about 90 minutes in the oven at a low temperature. The exact time can vary depending on your oven and the specific type of rice used. You should check the texture after 75 minutes to see if the rice has become soft and creamy.

Can I use semi-skimmed milk for Oven-Cooked Rice Porridge?

You can use semi-skimmed milk, but the Oven-Cooked Rice Porridge will not be as rich as the version made with whole milk. If you choose a lower fat milk, you might want to add an extra knob of butter to maintain a good flavour. This helps ensure the dish remains satisfying and smooth.

What is the best way to store leftover rice porridge?

Store any remaining porridge in an airtight container in the fridge for up to two days. When you want to eat it again, reheat it in a pan with a little extra milk to restore the creaminess. This makes the porridge just as delicious the next day.