Ingredients for Amaretto Cream Baked Rice Pudding
- 1/4 cup amaretto liqueur
- 1 cup cooked long-grain white rice
- 2 large eggs
- 1/2 cup raisins (optional)
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg, divided
- 1/2 teaspoon ground cinnamon, divided
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- butter (for greasing dish)
- 1/2 teaspoon almond extract (optional, as substitute for amaretto)
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How to Make Amaretto Cream Baked Rice Pudding
- Preheat your oven to 350°F (175°C).
- Generously butter a small (approximately 8x8 inch) rectangular glass baking dish or a 2-quart casserole dish.
- In a large bowl, whisk together the rice, milk, cream, sugar, eggs, amaretto, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the mixture into the prepared baking dish.
- Sprinkle an additional pinch of cinnamon and nutmeg over the top for extra warmth and aroma (optional).
- Bake for 35-40 minutes, or until the pudding is set and lightly golden brown around the edges. A knife inserted near the center should come out clean.
- Remove from the oven and let cool completely. This allows the pudding to set further and develop its rich flavors.
- Serve chilled or at room temperature, topped with a dollop of whipped cream for an extra touch of indulgence.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
64g
Fat
2g
Carbs
25g