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Momma’s Baked Rice Pudding

by on April 11, 2012 in Custards/Puddings, Desserts April 11, 2012 Custards/PuddingsDesserts
See post on Stephie @ Eat Your Heart Out’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Description

Perhaps more similar to a bread pudding than a traditional rice pudding, this is the stuff comfort food dreams are made of.

Ingredients

  • 1-⅓ cup Milk
  • ⅛ teaspoons Salt
  • 3-½ Tablespoons Sugar
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • ½ teaspoons Lemon Zest
  • 2 cups Cooked Rice
  • ⅓ cups Raisins
  • ⅓ cups Chopped Pecans

Preparation

Preheat oven to 325ºF. Grease a 1 1/2-quart baking dish; set aside.

In a bowl, whisk together all ingredients except rice, raisins and pecans. Add in rice and stir lightly with a fork. (Using a fork will help to break up any clumps of rice, especially if it is a couple of days old.) Stir in the raisins and pecans; pour the mixture into the prepared baking dish.

Bake for 50 minutes, or until the pudding is set in the center. Serve hot or cold.

Adapted from the very first edition of The Joy of Cooking.

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Stephanie Deal on 1.2.2013

This is an easy recipe and I really like the consistency with the pecans added in. However, since my family isn’t crazy about raisins, I left them out. Now, I’m not sure if not adding the raisins is the culprit, but we didn’t think this dish was sweet enough. I will definitely try this again as I really like the taste of the rice pudding with the pecans, but I will be adding almost double the sugar when I make it again. Thx for sharing….

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