Ingredients for Baked Rice Pudding
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How to Make Baked Rice Pudding
- Preheat oven to 325°F (160°C).
- In a lightly greased 2-quart casserole dish, whisk together 2 large eggs, 2 cups whole milk, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until well combined but not foamy.
- Stir in 2 cups cooked rice and ½ cup raisins.
- Place the casserole dish in a larger 13x9x2-inch baking dish.
- Carefully pour boiling water into the larger baking dish, ensuring the water comes up about 1 inch around the sides of the casserole dish.
- Bake for 30 minutes.
- Remove from oven and gently stir the rice pudding.
- Sprinkle evenly with ¼ teaspoon ground nutmeg and ¼ teaspoon ground cinnamon.
- Return to the oven and bake for another 20-30 minutes, or until a knife inserted near the center comes out clean.
- Remove from the water bath and let cool slightly before serving.
- Serve warm or cold. If serving cold, cover and chill for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
72g
Fat
11g
Carbs
10g
