Baked Rice Pudding – a delicious recipe with egg, milk, White Rice, sugar, salt, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Mix egg yolk and 1/4 cup milk in saucepan.
3
Stir in remaining milk, rice, 1/4 cup sugar and salt.
4
Bring to boil.
5
Reduce heat to low; cover and simmer gently 10 minutes, stirring occasionally.
6
Remove from heat.
7
Stir in nutmeg and vanilla.
8
Pour into greased 1-quart baking dish.
9
Bake 20 minutes.
10
Remove from oven.
11
Increase oven temperature to 400F.
12
Beat egg white until foamy throughout; gradually add 2 tablespoons.
13
sugar.
14
Continue beating until mixture will stand in soft peaks.
15
Drop by spoonfuls on top of pudding.
16
Bake 5 minutes or until meringue is lightly browned.
17
Cool 30 minutes before serving.
272
kcal
Calories
4
g
Fat
50
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 egg, separated, 2-3/4 cups milk, 3/4 cup MINUTE White Rice, uncooked, 1/4 cup sugar, 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.
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