Rice pudding is a wonderful dessert that is wholesome, chewy and has a light sweetness that everyone seems to enjoy. Most rice pudding recipes require you to cook the whole pudding mixture in a large pot on top of the stove. This recipe is quite different from the traditional way of creating rice pudding. Here the pudding is baked and has the same sweet, chewy and dense texture and taste without having to stand over the stove stirring like you have in the past.
- 2 eggs, beaten
- ½ cup of sugar
- ¼ teaspoon of salt
- 2 cups of scaled milk
- 1 ¼ cups of cooled, cooked rice
- 1 cup of raisins
- 1 teaspoon of vanilla
- ¼ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- Preheat the oven to 325’.
- In a large mixing bowl combine the eggs, sugar and salt together.
- Scald the milk in a small saucepan.
- Pour the scalded milk slowly into the mixing bowl with the sugar and stir.
- Add in the rice, raisins, vanilla, cinnamon and nutmeg and stir.
- Grease a baking pan and place it into a larger baking pan.
- Pour the rice pudding mixture into the greased pan.
- Add hot water in the larger baking pan about an inch high.
- Bake in the oven for 1 ½ hours.
- Remove the pans from the oven and separate the two pans.
- Allow rice pudding to cool to room temperature and refrigerate.
- Sprinkle the top of the pudding with some more cinnamon before serving.
© 2014 Beverly Mucha / All Rights Reserved
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