a straightforward recipe for osso bucco-style cooking a delicate beef shank! Over rice, serve the beef and sauce.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 2 quart casserole |
Ingredients
- 4 cups milk
- ½ cup long grain rice
- ½ teaspoon salt
- 4 egg yolks, room temperature
- ½ cup white sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 4 egg whites, room temperature
- 3 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
- Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
- Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
- Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 248 mg |
| Sugars | 23 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe! The second time I made it, I used brown sugar, about 1/3 of the white sugar that the recipe called for as brown sugar can take over and just be too mu. This made the recipe have a little less sweetness but the sugar wasn’t missed.
This was my favorite dish as a child and this recipe didn’t disappoint. For a little twist, I used Almond extract instead of vanilla. Yum!
It was something different than I am use to making. I come from a swedish backround so making this was really cool.
Liked the idea if the merengue on the top, but I think I’ll stick to my usual rice pudding recipe. I found using just the egg yolks to thicken it made it gritty and not creamy
Easy and delicious. a nice dessert that you probably always have the ingredients for.