Mom'S Popular Baked Rice
A comforting baked rice pudding with sweet raisins, creamy custard, and vanilla, perfect for family desserts or cozy gatherings.
Ingredients
Instructions
- Mix rice, water, and salt in a pan and slowly bring to a boil.
- Cover the pan and simmer for about 15 minutes until all water is absorbed.
- Cook raisins in 1 cup of water until boiling.
- Remove raisins from heat and let set aside while preparing the custard.
- In a bowl, combine sugar, cream, milk, beaten eggs, and vanilla.
- Add cooked raisins to the custard mixture.
- Pour the mixture over the cooked rice in a baking dish.
- Bake at 350°F (175°C) for about 30 minutes or until set and golden.
Tips & Substitutions
For a creamier texture, consider using coconut milk instead of regular milk. You can substitute the raisins with dried cranberries or apricots for a different flavor. Make sure to keep an eye on the baking time, as ovens can vary; the dish should be set and golden on top. This recipe can also be enjoyed warm or cold, similar to Phyllis George'S Rice Pudding.
Serving Suggestions
Serve this baked rice as a comforting dessert or a sweet side dish. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream for added indulgence. For a festive touch, drizzle with caramel sauce or sprinkle with cinnamon. This dish is a delightful ending to any meal, especially alongside holiday favorites like Sour Cream Cranberry Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover it with a damp paper towel to maintain moisture. Microwave in short intervals, stirring occasionally, until heated through. This dish can also be enjoyed cold, straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Popular Baked Rice contains roughly 620 calories, with 7g protein, 87g carbohydrates, and 8g fat. It is an excellent source of vitamin C (24% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 663mg per serving (29% 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 make this baked rice ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just make sure to bake it right before serving for the best texture. If baking from cold, you may need to add a few extra minutes to the baking time to ensure it's heated through.
Is there a vegan option for this recipe?
Absolutely! You can substitute the eggs with flaxseed meal or a commercial egg replacer. Use almond or oat milk in place of cream and milk, and opt for maple syrup or coconut sugar instead of regular sugar for a vegan-friendly version.
What can I serve with baked rice?
Baked rice is versatile and can be served with a variety of dishes. It goes well with roasted meats or as a sweet side to a savory main course. Consider pairing it with a fresh salad or grilled vegetables to balance the flavors, or enjoy it alongside other American recipes for a complete meal.
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).