Baked Rice Pudding with Rum and Chocolate
Rice cooked in a citrus-rum syrup, layered with walnuts and grated chocolate, then baked under a golden egg white glaze.
Quick Summary
This Central European baked rice pudding features a dark chocolate layer in the center and an egg white glaze. It takes about 80 minutes to prepare and is unique for cooking rice in a citrus‑rum syrup instead of milk.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Gluten
- Dairy
- Tree Nuts
- Eggs
Additional notes
-
Note
Contains alcohol (rum). Baking reduces but does not eliminate alcohol.
- 1
Rinse the rice thoroughly. Bring water with salt to a boil, add rice, and cook until tender and absorbed (18–20 minutes).
- 2
Melt sugar with butter over medium heat until dissolved.
Tip Stir constantly to prevent burning. - 3
Add warm water, orange juice, and lemon juice. Bring to a boil.
- 4
Add cooked rice and mix well. Remove from heat.
- 5
Stir in rum, walnuts, and breadcrumbs.
- 6
Preheat oven to 180°C (160°C fan).
- 7
Grease mold and coat with breadcrumbs.
- 8
Add half the rice mixture.
- 9
Sprinkle chocolate evenly.
- 10
Top with remaining rice.
- 11
Brush egg white over the top.
- 12
Bake 25–30 minutes until golden.
- 13
Cool slightly and dust with sugar.
Nutrition Information per 1 slice (approx 130g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve warm or at room temperature.
About This Recipe
This baked rice pudding takes a humble pantry staple and turns it into something worth serving to guests. Rice is simmered in a citrus-and-rum syrup rather than plain milk, giving the dish a brighter, more grown-up flavor than the average milk pudding. A layer of grated chocolate melts between two layers of the rice mixture, so every slice reveals a streak of chocolate running through the center.
Desserts built around cooked rice were a practical way for early 20th century home cooks to stretch ingredients while still producing something festive enough for a special occasion. The combination of citrus, rum, walnuts, and chocolate elevates the rice well beyond an everyday side dish.
Why It Works
Cooking the rice separately before combining it with the syrup keeps the grains intact rather than turning to mush, while the citrus and rum are added off the heat to preserve their aroma. The egg white glaze on top sets into a light, glossy crust during baking, giving the pudding a finished, presentable top without needing a separate custard layer.
Modern Kitchen Tips
- If using chocolate chips instead of grated chocolate, chop them finely first so they distribute more evenly through the layer.
- The pudding slices more cleanly once fully cooled, so consider making it a few hours ahead if serving for a gathering.
- A splash of orange zest added to the syrup intensifies the citrus flavor without adding more liquid.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes did not specify oven temperatures, relying on experience.
Modern Kitchen Adaptation
Timings and temperature estimated based on modern standards.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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