Baked Rice Pudding
User Reviews
4.6
90 reviews
Excellent
Baked Rice Pudding
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Your family will love this Baked Rice Pudding with its luscious brûlée topping and custardy base of milk, raisins, eggs, and sugar!
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Ingredients
- 1 teaspoon butter softened
- 4 eggs lightly beaten
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons 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
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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.
- 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.
- 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 (or "Bain-marie") easier to handle, I place my filled baking dish inside an empty larger pan. I then set those on the oven rack and add the water. It's much easier than trying to carry the pan filled with hot water and pudding all together!
- You can use any "white" rice you like, but my preference is long-grain white rice. Other varieties such as medium-grain, arborio, and basmati also produce delicious results.
- Rice pudding is best when consumed within 4 days. It should be cooled completely, covered, and stored in the refrigerator. Try serving leftovers for breakfast with a tablespoon of jam (strawberry is fantastic!) stirred through.
Nutrition Information
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Serving
1
Calories
292kcal
(15%)
Carbohydrates
48g
(16%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
126mg
(42%)
Sodium
194mg
(8%)
Potassium
341mg
(10%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
378IU
(8%)
Vitamin C
1mg
(1%)
Calcium
178mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 292kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 126mg | 42% |
| Sodium | 194mg | 8% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
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