Eliza'S Baked Rice Pudding Recipe

Name: Eliza'S Baked Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. uncooked regular rice; 1 c. water; 1/2 c. sugar; 1 Tbsp. cornstarch; dash of salt; 2 eggs, separated; 2 1/2 c. milk; 1 Tbsp. lemon juice; 1/2 c. raisins; 1/4 c. sugar

Servings: persons

1
Stir together rice and water in saucepan.
2
Heat to boiling, stirring once or twice.
3
Reduce heat; cover and simmer 14 minutes without removing cover or stirring.
4
All water should be absorbed. Heat oven to 350u00b0.
5
Blend 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly.
6
Add yolks and milk to sugar-cornstarch mixture; beat with rotary beater.
7
Stir in rice, lemon juice and raisins.
8
Pour into ungreased 1 1/2-quart casserole.
9
Place casserole in pan of very hot water (1-inch deep).
10
Bake about 1 1/2 hours, stirring occasionally or until pudding is creamy and most of liquid is absorbed.
11
Remove casserole from oven but not from pan of hot water.

461

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: 1/2 c. uncooked regular rice, 1 c. water, 1/2 c. sugar, 1 Tbsp. cornstarch, and more.

Yes, Eliza'S 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.

Eliza'S Baked Rice Pudding

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