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Baked Rice Pudding Recipe
Baked Rice Pudding
- 2 1/2 cups cooked white rice
- 3 eggs
- 2 cups milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 teaspoon freshly grated lemon zest
- Preheat the oven to 350 degrees F.
- Coat a 3 quart baking dish with nonstick spray.
- Separate the grains of rice with your fingers. This is a sticky job!
- In a medium-sized bowl, whisk the eggs, and then whisk in the milk and sugar until the sugar dissolves.
- Whisk in the cinnamon, vanilla and zest.
- Stir the rice into the egg mixture and break up any remaining clumps.
- Pour into the casserole dish.
- Bake for 40 minutes, or until just set and golden on the surface.
- Makes 6 generous portions (Leftovers can be warmed in the microwave.
I love how you only post the recipe and directions. I get annoyed with websites that post long drawn out explanations of how they make it.
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