Baked Rice Pudding

This simple rice pudding is finished in the oven instead of on the stove. It is comfort food at it's finest.

    I had some extra egg yolks after making macaron. I am not one to just throw perfectly good food away, so I had to come up with something.  So, I added a little extra rice to the pot I already had going for the golumpki and dessert was born!

      A lot of rice pudding recipes call for it to be chilled.  I like mine warm.  The still warm custard full of rice, vanilla, nutmeg and cinnamon can't be beat.  I normally don't add the raisins, but happened to have them on hand.  So, I figured why not?!  I made it with an organic brown rice I buy in super bulk... but my husband would have preferred white rice.  (He also prefers white bread, pasta etc. but he rarely gets his way!)

Yield: 4-6 SeringsAuthor: Cooking With Carlee

Baked Rice Pudding

This simple rice pudding is finished in the oven instead of on the stove. It is comfort food at it's finest.

prep time: 10 MINScook time: 50 MINStotal time: 60 mins

ingredients:

• 2 cups cooked rice
• 3 egg yolks
• 1 whole egg  (You could just use 2 whole eggs and skip the separating... but I needed the whites!)
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 cup raisins (optional)

instructions

1. Preheat oven to 375 F
2. Whisk together cold milk, eggs and sugar
3. Stir in rice, spices and raisins
4. Pour into a greased casserole (I used an 8x8 pan)
5. Bake for 45-50 minutes or until set.
6. Cool and serve with some fresh cinnamon or nutmeg on top.

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Copyright: Cooking With Carlee 2018

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