Baked Rice Pudding Recipe
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.
