When I was a little girl my grandmother used to make baked rice pudding at least once a month. Bake in those days, rice was cheap and readily available. It was something she could whip up quickly and toss into the oven. Sometimes she would add raisins and sometimes she left it plain. It’s a great “belly” filler when you’re looking for comfort food to eat.
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Classic Baked Rice Pudding Recipe
1 cup uncooked long-grain white rice
2 cups water
2 egg yolks, beaten
2 cups milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup raisins (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
Cook the rice in a large saucepan on the stove-top until it’s almost done. Remove and drain water.
In a mixing bowl combine together the egg yolks, milk, granulated sugar, vanilla extract, raisins (if you’re using them), ground cinnamon and the ground nutmeg. Stir in the cooked rice.
Transfer the rice pudding into a baking dish. Bake in a 350 degrees F. oven 40-50 minutes or until the center is done. Remove from the oven.
Rice pudding can be served warm or cold. You will need to store it in an airtight container in the refrigerator for up to 3 days. This recipe does not freeze well, so I don’t recommend freezing leftovers.
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