Baked Rice Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large eggs
3/4 cup granulated sugar
3 cups milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 cups cooked rice, cooled
1 cup (not packed) raisins
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Directions: |
Directions:1. Preheat oven to 350 degrees F.
2. Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.
3. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.
4. Pour mixture into a greased casserole dish. Any oven-safe dish will work — you can use one pan to bake at least 9x9” or bigger, or smaller individualized serving dishes.
5. Place the filled casserole dish inside a larger, oven proof dish. Add about 2 inches of water tot he larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
6. If using a 9x9” or slightly larger pan, bake for 40-50 minutes or until the top has set (it’s ok if it jiggles just slightly). Serve warm.
7. Leftovers store well in the refrigerator for up to 5 days. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hr. |
Personal
Notes: |
Personal
Notes: This is a great dessert. I use a 9x13’” deep casserole dish. Don’t overdo on the raisins.
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