Baked Rice Pudding Recipe

Name: Baked Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. milk; 1/2 c. rice (uncooked); 1/2 c. raisins; 1/4 c. butter; 3 beaten eggs; 2 c. milk; 1/2 c. sugar; 1 tsp. vanilla; 1/2 tsp. salt; ground nutmeg or cinnamon

Servings: persons

1
In heavy saucepan, bring 2 cups of milk, uncooked rice and raisins to boiling.
2
Reduce heat, cover and cook over very low heat about 15 minutes or until rice is tender.
3
Remove from heat; stir in butter until melted.
4
In mixing bowl, stir together the eggs, 2 cups of milk, sugar, vanilla and salt.
5
Gradually stir rice mixture into egg mixture.
6
Pour into a 10 x 6 x 2-inch baking dish (9 x 13-inch also works well).
7
Bake at 325u00b0 for 30 minutes. Stir well.
8
Sprinkle with nutmeg or cinnamon.
9
Bake for 15 to 20 minutes more until a knife inserted at the center comes out clean. Serve warm or chilled.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. milk, 1/2 c. rice (uncooked), 1/2 c. raisins, 1/4 c. butter, and more.

Yes, Baked Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Rice Pudding

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