Baked Rice Pudding Recipe

Posted by Grandma Jeanne on March 31, 2008

6 eggs, lightly beaten
2 cups milk
1/2 to 2/3 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1-1/2 cup cooked white rice, cooled
1/2 – 3/4 cup mixed dried fruit bits, dried tart cherries, raisins, or snipped dried apricots
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

In an ungreased 2-quart casserole or oven-proof bowl, combine eggs, milk, sugar, vanilla, and salt. With a whisk, beat until combined but not foamy.

Stir in rice and dried fruit.

Place casserole in a 3-quart rectangular baking dish on an oven rack.

Pour boiling water into baking dish around the casserole to a depth of 1 inch.

Bake in a 325 degree oven for 30 minutes.

Stir well – sprinkle with nutmeg and cinnamon.

Bake for 20 to 30 minutes more or until a knife inserted near the center comes out clean.

Serve warm or cold with milk or 1/2 and 1/2, if desired.

Makes 8 servings.