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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Rice Pudding Recipe

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This recipe for Baked Rice Pudding is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. cooked long-grain rice
1 c. skim milk
1/4 c. dark raisins
2 eggs
1/2 t. vanilla
1/4 t. ground nutmeg
1/8 t. ground cinnamon
Granulated sugar substitute to equal 4 t. sugar
Directions:
Directions:
In small saucepan, combine cooked rice, milk and raisins; cook over medium heat, stirring to prevent burning, until mixture comes to a boil. Remove from heat.

Preheat oven 350º. In a small bowl beat together eggs, vanilla, nutmeg and sugar substitute; stir in 1/4 cup hot rice mixture. Slowly pour egg mixture into remaining rice mixture stirring rapidly to prevent egg from lumping. Spray 1-quart casserole dish with nonstick spray; turn rice mix into casserole and sprinkle with cinnamon. Set casserole in 8x8x2 pan and pour water into pan to the depth of 1 inch. Bake for 15-20 minutes (until knife in center comes clean). Pudding will be loose. Remove baking pan from oven and casserole from water bath. Let pudding cool slightly and serve warm or chill.
Number Of Servings:
Number Of Servings:
2

 

 

 

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