This Baked Rice Pudding with a brulee topping is rich with eggs, sugar, raisins, and milk.
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 8servings
Ingredients
1tsp.buttersoftened
4eggslightly beaten
1/4tsp.salt
1/2cupplus 2 tblsp. sugar
2tsp.vanilla extract
Grated rind of one lemon
3cupswhole milk
1 1/2cupscooked rice
1/2cupraisins
Topping:
2tblsp. sugar
1tsp.cinnamon
Instructions
Preheat the oven to 350 degrees.
Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter.
In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine. Stir in the milk, rice and raisins, stirring again to thoroughly combine all ingredients.
Place the baking dish in a larger pan and filled with hot water to within 1” of the top of the baking dish
Bake uncovered for 1 to 1 1/2 hours. Stir well after first 30 minutes of baking.
Continue baking until a knife inserted near the center comes out clean. Start checking after the first full hour of cooking and remove immediately when done. Do not overcook.
Allow the pudding to cool for about 30 minutes.
Combine the sugar and cinnamon in a small bowl. Sprinkle over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.
Serve hot or cold with whipped cream if desired. Makes 6-8 servings.