Creamy Baked Rice Pudding
Creamy baked rice pudding offers a comforting dessert with tender rice, rich milk, and warming nutmeg, perfect for cozy gatherings or satisfying sweet cravings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine 1 quart of milk (including the evaporated milk), uncooked rice, salt, and sugar. Bring to a boil, then reduce heat and simmer until the rice is tender, about 20 minutes.
- Remove from heat and stir in vanilla, butter, and nutmeg.
- Pour the mixture into a greased baking dish.
- Bake uncovered in the preheated oven for 30 minutes, or until the pudding is set and golden on top.
- Optional: stir in raisins before baking or sprinkle on top before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk or a mix of milk and cream. If you're out of raisins, you can substitute with chopped dried apricots or cranberries. To enhance flavor, a pinch of cinnamon can be added along with nutmeg. Make sure to stir occasionally while simmering the rice to prevent sticking. This recipe can also be adapted for gluten-free diets by using rice.
Serving Suggestions
Serve the creamy baked rice pudding warm or chilled, topped with a sprinkle of cinnamon or additional nutmeg. It pairs beautifully with Elda'S 'Bride'S Cocoa Cake' for a delightful dessert spread. Consider adding fresh fruit like berries or sliced bananas for added flavor and nutrition. A dollop of whipped cream can enhance the presentation and taste.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the microwave or oven until heated through, adding a splash of milk if it appears too thick. This will help retain the creamy texture of the pudding.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Baked Rice Pudding contains roughly 548 calories, with 1g protein, 40g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1231mg per serving (54% 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?
Yes, brown rice can be used but will require a longer cooking time to become tender. Adjust the simmering time to about 30-40 minutes, and monitor the liquid levels to ensure it doesn't dry out.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other dairy-free milk of your choice. Just ensure the alternative milk has a similar consistency to achieve a creamy texture.
Can I make this pudding ahead of time?
Yes, this pudding can be made a day in advance. Allow it to cool completely before storing it in the refrigerator. Simply reheat when ready to serve, and it will taste just as delicious!
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).