Ingredients for Belizean Baked Rice Pudding
- 1 cup long-grain rice
- Not specified in recipe
- 4 tablespoons unsalted butter
- Not specified in recipe
- 1 can (14 ounces) sweetened condensed milk
- Not specified in recipe
- Not specified in recipe
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Not specified in recipe
- 2 cups water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Cooking spray
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How to Make Belizean Baked Rice Pudding
- Rinse 1 cup of long-grain rice and cook in 2 cups of water until very soft and creamy (approximately 20-25 minutes).
- Preheat your oven to 350°F (175°C).
- Drain the cooked rice thoroughly and transfer it to a large bowl.
- Add 1 can (14 ounces) of sweetened condensed milk, 2 cups of whole milk, 1/2 cup of heavy cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 4 tablespoons of unsalted butter to the bowl.
- Stir continuously until the butter is completely melted and all ingredients are well combined.
- Grease or spray an 8x8 inch baking dish with cooking spray.
- Pour the rice mixture into the prepared baking dish. The mixture should be about 2 inches deep.
- Bake for 60-75 minutes, or until the pudding is set, firm, and a knife inserted into the center comes out clean. Let cool slightly before serving warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
64g
Fat
38g
Carbs
10g
