Baked Rice Pudding

  • September 09, 2020
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BAKED RICE PUDDING Makes 6 to 8 servings

  • 4 cups milk
  • 4 eggs, lightly beaten
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups cooked long-grain rice
  • 1 cup raisins
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • Preheat oven to 350 degrees. Oil a 2-quart casserole and set aside. In a saucepan, scald the milk and gradually add the beaten eggs, stirring constantly. Continue stirring and add the sugar, vanilla, rice and raisins. Pour the mixture into the casserole and sprinkle with the nutmeg and cinnamon. Set the casserole in a large baking pan and add enough hot water to come halfway up the sides. Bake uncovered for abut 15 minutes, then give the mixture a stir with a fork. Bake 25 to 30 minutes longer, or until the pudding sets. Remove from the oven and cool slightly before serving. The pudding can also be served chilled. This rice dressing is a great dish to serve with pork, beef and wild game.

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