Baked Rice Pudding With Uncooked Rice
Turn long grain rice, milk, and sugar into dessert. This old fashioned baked rice pudding makes a nice thick rice pudding with slightly caramelized custard. It tastes great and is simple to make. The hardest part is waiting for it to be done!
Servings: 9 Servings
Ingredients
- 2 large eggs
- 5 cups milk whole preferred
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
- ⅛ teaspoon grated nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup uncooked long grain rice
- ½ cup raisins optional
Instructions
- Preheat your oven to 300℉ and grease an 8x8-inch or 2-quart baking dish.
- In a large mixing bowl, beat together the 2 large eggs and 5 cups milk.
- Stir in the ⅓ cup granulated sugar, 2 teaspoons vanilla extract, 1 pinch salt, ⅛ teaspoon grated nutmeg, and ¼ teaspoon ground cinnamon.
- Sprinkle the ½ cup uncooked long grain rice and ½ cup raisins in the bottom of the prepared pan. Pour the custard mixture oven them.
- Bake for 2 hours and 15 minutes. Stir every 15 minutes during the first hour, then let it bake for the remaining time. (I like for the top to be a little bit caramelized. If you don't, check it at closer to 2 hours. It is done when the center is mostly set.)
- Serve hot or cool and chill. It is great both warm and cold.
Notes
- For more caramelized flavor, try using brown sugar instead of white sugar.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 73mg | Potassium: 297mg | Fiber: 1g | Sugar: 14g | Vitamin A: 273IU | Vitamin C: 0.4mg | Calcium: 178mg | Iron: 0.5mg
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