Baked Rice Pudding
Your family will love this Baked Rice Pudding with its luscious brûlée topping and custardy base of milk, raisins, eggs, and sugar!
Servings 6 servings
Ingredients
- 1 teaspoon butter softened
- 4 eggs lightly beaten
- ¼ teaspoon salt
- ½ cup sugar
- 2 teaspoons vanilla extract
- Grated rind of one lemon
- 3 cups whole milk
- 1 ½ cups cooked rice
- ½ cup raisins
For the Topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 2 quart casserole or baking dish by coating it generously with the softened butter.1 teaspoon butter
- In a large mixing bowl, combine the eggs, salt, sugar, vanilla and lemon rind. Stir well to combine.4 eggs, ¼ teaspoon salt, ½ cup sugar, 2 teaspoons vanilla extract, Grated rind of one lemon
- Stir in the milk, rice and raisins, stirring again to thoroughly combine all ingredients.3 cups whole milk, 1 ½ cups cooked rice, ½ cup raisins
- Pour the mixture into the prepared dish.
- Place the baking dish in a larger pan. Carefully pour hot water around the sides of the pan until filled within 1” of the top of the baking dish. (See notes below.)
- Place the pan and baking dish in the oven and bake uncovered for 1 to 1 1/2 hours. Stir well after the 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 the mixture over the cooled pudding. Place under the broiler (or use a torch) until the topping is melted and bubbly.2 tablespoons sugar, 1 teaspoon cinnamon
- Serve hot or cold with whipped cream if desired.
Notes
- In step 6, the water should be simmering. If you start a kettle boiling when you begin mixing the recipe, it should be ready to use by the time you get to this step. To make the water bath easier to handle, place the filled baking dish inside an empty larger pan. Then set the pan on the oven rack and add the water. It's much easier than trying to carry the pan of hot water and pudding all together!
- Rice pudding is best when eaten within 4 days. It should be cooled completely, covered, and stored in the refrigerator.
Nutrition
Serving: 1 | Calories: 292kcal | Carbohydrates: 48g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 194mg | Potassium: 341mg | Fiber: 1g | Sugar: 27g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
