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Baked Rice Pudding

Yield 6 to 8 servings


  • 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

How to Make It

  1. 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.

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

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

Oxmoor House Homestyle Recipes