Baked Rice Pudding
The cooked
rice pudding is rich, creamy and constitutes the perfect simple dessert. The
cooking of rice pudding produces a thick rice pudding type with a beautiful
thick pastry cream. The skin is the best part !! Made with short grain Arborio
Italian rice or rice pudding, its texture is perfect !!
Ingredients
- 3 cups milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 1 cup raisins
- 1 cup heavy whipping cream
- 4 large eggs
- 3 cups cooked rice , cooled (leftover rice works great!)
Instructions
First, Preheat
oven to 350 degrees F.
Then, Beat
the eggs and the sugar together. Pour slowly the milk and the cream and mix
well.
Add vanilla
and cinnamon and mix well. Add the rice and raisins and mix.
Pour the
mixture into a greased baking dish. All baking dishes will work well - you can
use a dish to cook at least 9x9 '' or more, or smaller individual serving
dishes.
Place the
casserole dish in a larger oven-safe dish. Add about 2 inches of water to the
large pan (or enough to fill about halfway up the edge of the rice pudding
dish). This method will help the pudding to have a custard texture.
If you are
using a 9x9 "or slightly larger pan, bake for 40 to 50 minutes or until
the top is cooked (it will work if it moves slightly). Serve hot.
The leftovers
can be stored in the refrigerator for up to 5 days.
Happy
Cooking Time.
