Baked Rice Pudding

Oxmoor House
6 to 8 servings


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1 cup sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground nutmeg
3 eggs, beaten
2 cups milk
1 cup raisins
1/2 cup cooked regular rice
1/2 teaspoon vanilla extract


Combine sugar, cornstarch, and nutmeg in a medium mixing bowl; add eggs, beating until well combined. Add milk, raisins, rice, and vanilla, stirring well. Pour mixture into a greased 8 - inch square pan. Place prepared pan in a 13- x 9- x 2-inch baking pan; add boiling water to a depth of 1 inch.

Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Spoon into individual serving bowls. Serve hot.

Note: This is a good recipe for using leftover rice.

Created date

February 2010