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Baked Rice Pudding Recipe
This
is a marvelous rice pudding recipe, really a custard pudding that includes
rice. The eggs set while baking just as in a custard dessert or pie.
We like this pudding with dried cranberries or craisins. Not only do
the cranberries give the pudding a little zip, the cranberries make
for a very attractive presentation. If you are looking for a Christmas
pudding recipe, add this one to your arsenal.
This pudding is a great way to use leftover rice. Check out the wholesome ingredients in the recipe.
Ingredients
4 large eggs
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
1 12-ounce can evaporated milk
1/2 cup milk
1 1/2 cup cooked rice
2/3 cup raisins or dry cranberries
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Directions
1. Whisk together
the eggs, sugar and vanilla until well-combined. Add the milks. Stir
in the cooked rice, and the raisins or cranberries. Transfer the mixture
to a 2-quart baking dish.
2. Place the baking dish in a larger pan on a rack in the center of
the oven. Pour very hot water in the other pan so that the baking dish
is sitting in water about one inch deep.
3. Bake for 30 minutes at 325 degrees. Stir the pudding, sprinkle with
the spices, and then bake for another 30 minutes. The pudding is baked
when there is still a little jiggle in the center and a knife inserted
in the center comes out nearly clean. (Note: The depth and the color
of the pan seem to make quite a difference in the time required to bake.
Check the pudding for doneness early.)
4. Cool before serving.
Tips for success:
1. The eggs need
to be well-combined so that they are dispersed in the pudding. Whisk
well but not to the point that the mixture is foamy.
2. Do not over bake the pudding. The pudding will be smoothest if barely
set. It should be removed from the oven while there is still some jiggle
as you shake the pudding gently.
3. While you can make this pudding without the fruit, we think the cranberries
and raisins make this pudding special.
