Baked Rice Pudding
Baked Rice Pudding is a comforting dessert that combines creamy milk, tender rice, and sweet raisins, all infused with zesty lemon and warm nutmeg. This dish is perfect for family gatherings or cozy evenings, offering a delightful balance of flavors that will please both young and old alike.
Ingredients
Instructions
- Wash rice and mix with milk, salt, sugar, lemon rind, nutmeg, and raisins.
- Pour into greased baking dish.
- Bake in a slow oven at 325°F for 2 1/2 hours, stirring 3 times during the first hour of baking.
- If desired, stir in eggs 30 minutes before pudding is removed from the oven.
Tips & Substitutions
For a creamier rice pudding, consider using arborio rice instead of standard rice for added texture. If you prefer a sweeter pudding, feel free to increase the sugar slightly. To enhance the flavor, try adding a dash of vanilla extract or a sprinkle of cinnamon. If you want a vegetarian version, replace the eggs with a flaxseed mixture or a commercial egg substitute, making it suitable for vegetarian recipes.
Serving Suggestions
Serve the baked rice pudding warm or chilled, topped with a dusting of cinnamon or nutmeg for an extra touch of flavor. Pair it with fresh berries or a dollop of whipped cream to enhance the dessert experience. This dish also pairs beautifully with Coconut Mist Cake for a delightful dessert spread.
Storage & Reheating
Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a microwave-safe bowl and warm it gently, stirring occasionally to ensure even heating. You can also add a splash of milk to restore creaminess if it thickens too much while stored.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Rice Pudding contains roughly 964 calories, with 11g protein, 111g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (126% of the Daily Value), iron (40% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1204mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but be aware that it will require a longer cooking time and may alter the final texture of the pudding. Brown rice will give a nuttier flavor, so adjust the cooking time and liquid accordingly to achieve the desired consistency.
What can I substitute for raisins in this recipe?
If you don't like raisins, you can substitute them with dried cranberries, chopped dates, or even chopped nuts for added crunch. Each option provides a different flavor profile, allowing you to customize the pudding to your taste.
Is it possible to make this dish dairy-free?
Absolutely! To make a dairy-free version, substitute the milk with almond milk, coconut milk, or any other plant-based milk of your choice. Just ensure that the milk is unsweetened to maintain the balance of flavors in the pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).