Take your taste buds on a trip to the good old days with a bite of rice pudding. The custard in this version is baked to perfection. The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.
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!)
Either way you decide to go, you are sure to win. This is like a step back in time and a warm hug all wrapped in one.
If you like rice pudding, check out my wholesome banana baked pudding. It is a creamy stovetop version sweetened by bananas.
Yield: 12 servings
Baked Rice Pudding
Take your taste buds on a trip to the good old days with a bite of rice pudding. The custard in this version is baked to perfection. The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.
prep time: 10 Mcook time: 50 Mtotal time: 60 M
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 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup raisins (optional)
instructions:
How to cook Baked Rice Pudding
- Preheat oven to 375 F
- Whisk together cold milk, eggs and sugar
- Stir in rice, spices and raisins
- Pour into a greased casserole (I used an 8x8 pan)
- Bake for 45-50 minutes or until set.
- Cool and serve with some fresh cinnamon or nutmeg on top.
Calories
116.18
116.18
Fat (grams)
2.64
2.64
Sat. Fat (grams)
1.15
1.15
Carbs (grams)
20.13
20.13
Fiber (grams)
0.30
0.30
Net carbs
19.83
19.83
Sugar (grams)
11.87
11.87
Protein (grams)
2.98
2.98
Sodium (milligrams)
65.89
65.89
Cholesterol (grams)
64.66
64.66
Copyright: Cooking With Carlee 2020
This sounds like a great dessert and it contains some of my favourite spices. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! [email protected] in Pyjamas
ReplyDeleteYummy. What a great use of the extra egg whites Carlee.. Thanks for sharing with us at #Throwback Thursday. Pinned. Hope to see you again next week. Quinn
ReplyDeleteThanks, Quinn!
Deletedid u use the extra whites in the rice pudding or fro something else?
DeleteIf I remember correctly, I used them to make macaroons. You can use whole eggs, I've done it that way several times as well.
DeleteThis recipe sounds wonderful, just like my mom used to make! Im a little confused on the eggs...is it 2 whole eggs or 4 egg yokes? Thanks
ReplyDeleteI need to clear that up, it is confusing the way I have it. But really, either way is fine. The yolks will give a richer custard, but whole eggs work fine as well.
Delete