Baked Rice Pudding



This is one of my favorite all time desserts. I like it plain and simple but you can treat it like frozen yogurt and mix in the toppings of your choice – raisins, dried apricots, chocolate chips, coconut, pecans…
2 cups water
1 cup long grain rice
2 quarts (8 cups) milk
1 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
2 eggs, beaten
Preheat oven to 350 degrees. Bring water to boil in a medium saucepan. Add rice and reduce heat to low. Simmer for 5 minutes and drain well. Return rice to saucepan and mix with milk and sugar. Heat slightly. Stir in vanilla, cinnamon and eggs. Whisk well to ensure eggs don’t curdle. Bake, stirring every 30 minutes, until thickened, for about 2 hours. Serve warm, cold or at room temperature. Store in refrigerator.

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