Eliza'S Baked Rice Pudding
Eliza's Baked Rice Pudding offers a creamy, comforting dessert with tender rice, sweet raisins, and a hint of lemon, perfect for cozy gatherings or family dinners.
Ingredients
Instructions
- Stir together rice and water in a saucepan.
- Heat to boiling, stirring once or twice.
- Reduce heat; cover and simmer for 14 minutes without removing cover or stirring.
- Heat oven to 350°F (175°C).
- Blend 1/2 cup sugar, the cornstarch, and salt.
- Beat egg yolks slightly.
- Add yolks and milk to the sugar-cornstarch mixture; beat with a rotary beater.
- Stir in cooked rice, lemon juice, and raisins.
- Pour mixture into an ungreased 1 1/2-quart casserole.
- Place casserole in a pan of very hot water (1-inch deep).
- Bake for about 1 1/2 hours, stirring occasionally, until pudding is creamy and most of the liquid is absorbed.
- Remove casserole from oven but keep it in the hot water bath.
Tips & Substitutions
To achieve a creamier texture, consider using arborio rice instead of regular rice, as it absorbs more liquid. If you prefer a less sweet pudding, reduce the sugar by a quarter cup. For added flavor, a sprinkle of nutmeg or cinnamon can enhance the dish. Make sure to stir the pudding occasionally during baking to prevent sticking.
Serving Suggestions
Serve the baked rice pudding warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream. Consider serving it alongside a slice of Three Layer Lemon Meringue Pie for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and heat in short intervals, stirring in between, until warmed through. You can also add a splash of milk to restore creaminess while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eliza'S Baked Rice Pudding contains roughly 555 calories, with 3g protein, 130g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1254mg per serving (55% 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 a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk or coconut milk for a dairy-free alternative. Just ensure the alternative has a similar consistency to maintain the pudding's creaminess. Evaporated milk is another option for a richer flavor.
What can I use instead of raisins?
If you're not a fan of raisins, you can replace them with dried cranberries, chopped dried apricots, or even chocolate chips for a more decadent dessert. Each option will add a unique twist to the traditional flavor of the pudding.
How do I know when the pudding is done baking?
The pudding is done when it is set around the edges and slightly wobbly in the center. It should be creamy, and most of the liquid will be absorbed. Baking times may vary, so keep an eye on it during the last few minutes to prevent overcooking.
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).