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Baked Rice Pudding Recipe

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This recipe for Baked Rice Pudding is from The Dupuis Family 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:  
1/2 cup Minute Rice®
1/2 cup white sugar or Splenda®
1 tablespoon cornstarch
2 eggs
21/2 cups milk
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup sugar
Directions:
Directions:
Precook rice halfway following the directions on the box. Heat oven to 350º. Blend 1/2 cup sugar, the cornstarch and salt. Beat egg slightly. Add yolks and milk to sugar-cornstarch mixture; mix until blended well. Stir in rice, lemon juice and raisins.
Pour into ungreased 11/2-quart casserole.
Bake about 11/2 hours, stirring occasionally, or until pudding is creamy and most of liquid is absorbed. Remove casserole from oven.
Serve warm or cold.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
You're favorite Rice Pudding was made by substituting the milk with Egg Nog or Cream or a combination of the two. Any Egg Nog or Cream does the trick.
Add cinnamon while cooking.
Serve with Whipping Cream or Cool Whip.
Soak raisins in hot water until edges start to go white.

Picture: Rice Pudding with Egg Nog & Cream

 

 

 

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