Best Baked Rice Pudding Recipes

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OLD FASHIONED BAKED RICE PUDDING



Old Fashioned Baked Rice Pudding image

Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.

Provided by Chefiebig

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

2 large eggs, beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups scalded milk
1 1/4 cups cooked and cooled long grain rice (leftover is perfect, but do not use instant rice, If using short grain rice, use only 1 cup)
1/2 cup raisins
1 teaspoon vanilla
1 dash cinnamon

Steps:

  • In a large bowl, combine eggs, sugar and salt.
  • Gradually whisk hot scalded milk into egg mixture.
  • Stir in rice, raisins and vanilla.
  • Pour into a greased quart casserole dish.
  • Set casserole into a larger ovenproof dish.
  • Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
  • Bake@ 325 for 90 minutes, or until knife pulls out clean.

Nutrition Facts : Calories 319.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 81.9, Sodium 163.4, Carbohydrate 61.1, Fiber 1, Sugar 24.1, Protein 7.9

OLD FASHIONED BAKED CUSTARD RICE PUDDING



Old Fashioned Baked Custard Rice Pudding image

This is the rice pudding of my childhood. It is more of a baked custard and served warm. Don't expect the pudding based, chilled rice pudding that is commonly served.

Provided by Pamela Rappaport

Categories     Puddings

Time 1h

Number Of Ingredients 7

1 1/4 c sugar
2 eggs
1/4 c melted butter
1 1/2 c cooked rice
2 c whole milk
1 tsp vanilla extract
nutmeg

Steps:

  • 1. Preheat oven to 350. Put a kettle of water on to boil.
  • 2. Beat eggs with whisk until light. An electric mixer will overmix this recipe, don't use one.
  • 3. Add sugar and whisk to combine.
  • 4. Add the rest of the ingredients except the nutmeg. Mix until just combined.
  • 5. Pour into a deep baking dish and sprinkle generously with nutmeg.
  • 6. This needs to bake in a water bath. Place the baking dish in another oven-proof pan deep enough for the water to be about 1 1/2 inches deep. Put both of these in the oven and pour hot water to the correct level in the outside pan.
  • 7. Bake at 350 40 to 45 minutes. A knife should come out clean. Don't be surprised if a layer of butter has risen to the top with the nutmeg floating in it.
  • 8. Serve warm with the delicious butter pooling around it. If you don't want the butter to rise to the top mix more aggressively during preparation or use the mixer I warned against in the second step.

GRANDMA'S BAKED RICE PUDDING WITH MERINGUE



Grandma's Baked Rice Pudding with Meringue image

This is a delicious rice pudding recipe passed down from my husband's grandmother. My husband cannot get enough of it!

Provided by STACYEMT1

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h13m

Yield 6

Number Of Ingredients 11

1 cup water
½ cup uncooked white long-grain rice
2 beaten egg yolks
½ cup white sugar
1 tablespoon cornstarch
1 pinch salt
2 ½ cups milk
1 tablespoon fresh lemon juice
½ cup raisins
2 egg whites
¼ cup white sugar

Steps:

  • Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture.
  • Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level.
  • Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 54.7 g, Cholesterol 76.4 mg, Fat 3.6 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 66.4 mg, Sugar 38.1 g

SIMPLE BAKED COCONUT RICE CUSTARD PUDDING



Simple Baked Coconut Rice Custard Pudding image

A very simple baked rice custard with numerous variations. All ingredients are found in the average pantry and frig. Great for a dessert, side dish or even breakfast.

Provided by rainboconfection

Categories     Dessert

Time 55m

Yield 12 6 OUNCE, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice (grain length unimportant)
6 eggs, lightly whisked
1/2 cup white sugar or 1/3 cup brown sugar
1 cup coconut milk, canned or 1 cup coconut coffee creamer
3 cups milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/3-1/2 cup toasted coconut

Steps:

  • NOTE: Coconut coffee creamer can be found in refrigerator case of most groceries.
  • Preheat oven to 325 degrees and place pan with 1 inch hot water on bottom oven rack.
  • Spread RICE in bottom of lightly oiled 9x13 baking pan. In lg bowl, whisk EGGS, whisk in, one ingredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly. Stir in flaked COCONUT and slowly pour over rice.
  • Place in preheated oven that has BAKING PAN with 1 inch HOT WATER on bottom shelf of oven and bake 45 -60 minutes. Test for doneness with knife blade. Cooking time varies depending upon fat content in milk.
  • Remove from oven and cool on rack.
  • Sprinkle with ** TOASTED COCONUT or sprinkle with coating of brown sugar then untoasted coconut and place under broiler JUST UNTIL COCONUT IS TOASTED. WATCH CLOSELY AS COCONUT BURNS QUICKLY.
  • SERVE warm or cold with or without cream or whipped topping. MAMA SERVED WITH CREAM.
  • VARIATIONS:.
  • 1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar and omit the coconut. Use 4 cups of milk omitting the coconut milk. May sprinkle rice with raisins before adding milk mixture.
  • 2. BASIC RICE PUDDING.
  • Just use 4 cups milk instead of coconut and regular milk. Sprinkle the top with nutmeg =LIGHTLY.
  • 3.RICE AND RAISIN CUSTARD.
  • Omit coconut, replace milk as stated above, sprinkle enough raising onto rice to cover well BEFORE intoducing the milk mixture. Sprinkle the top lightly with cinnamon.
  • 4. SUGAR FREE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE substituting equivilant of 1/2C of sugar - plus 1/4C milk.
  • 5. FRUITED RICE CUSTARD.
  • FOLLOW ANY RECIPE ABOVE SUBSTITUTING for RAISINS OR COCONUT, with well drained, finely chopped canned fruit. Sprinkle top with seasoning your family loves.
  • THIS IS A LO=FAT, LO SUGAR RECIPE THAT INCLUDES SEVERAL FOOD GROUPS SO MAKES A SUPER BREAKFAST.
  • MAY GOD WATCH OVER YOU.

SWEET CREAMY BAKED RICE PUDDING



Sweet Creamy Baked Rice Pudding image

This is a fabulous baked rice pudding, it can be doubled and use all full-fat milk if desired. To achieve the best results only use aborio or any short grain white rice, and bake a low temperature oven.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h4m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup aborio short-grain rice
3 cups half-and-half cream (or use full-fat milk)
1/2 cup sugar (or to taste)
1/4 cup butter
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2-1 teaspoon cinnamon
1 pinch nutmeg (optional)
1/2 cup raisins (optional)

Steps:

  • Set oven to 300 degrees.
  • Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
  • Place all the ingredients (except raisins) in a baking dish; mix to combine.
  • To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
  • Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
  • Add in raisins the last 30 minutes of cooking.
  • *NOTE* the mixture will thicken even more after cooking.

Nutrition Facts : Calories 526.2, Fat 32.5, SaturatedFat 20.3, Cholesterol 97.7, Sodium 195.3, Carbohydrate 52.9, Fiber 0.8, Sugar 25.4, Protein 7.1

BAKED RICE PUDDING (BETTY CROCKER)



Baked Rice Pudding (Betty Crocker) image

Make and share this Baked Rice Pudding (Betty Crocker) recipe from Food.com.

Provided by Seabreeze1116

Categories     Dessert

Time 30m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 12

2 cups whole milk
1/2 cup long grain rice (Uncle Ben's)
1/2 cup raisins, plump (soaked in hot water for 5 minutes)
1/4 cup butter or 1/4 cup margarine
3 eggs, beaten
1/2 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla
1/2 teaspoon salt
ground nutmeg
ground cinnamon
light cream or heavy milk

Steps:

  • In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
  • In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
  • Serve warm or chilled with cream.

OLD FASHIONED BAKED RICE PUDDING



Old Fashioned Baked Rice Pudding image

There are many different ways to make rice pudding and everyone has their favorite. This one is my favorite. It's a very old recipe that I got from a friend. I don't know where it came from originally, but it's delicious! Hope you enjoy it, too.

Provided by Elaine Bovender

Categories     Other Snacks

Time 1h15m

Number Of Ingredients 9

1 to 1 1/2 c sugar (add the larger amount if you prefer it sweeter)
1/4 tsp nutmeg (heaping)
3 large eggs
2 Tbsp butter, melted
1 tsp pure vanilla extract
1/2 tsp salt
2 c whole milk
3 c cooked rice
1 c raisins or your favorite fruit

Steps:

  • 1. Preheat oven to 325 degrees. Grease a 9 X 13 baking dish with butter, set aside.
  • 2. In a small bowl whisk sugar and nutmeg together to remove any lumps. Set aside.
  • 3. In a large mixing bowl, add eggs and beat well. You don't need to use a mixer, you can do this by hand with a whisk. Add the sugar and nutmeg mixture and whisk again until smooth. Add melted butter, vanilla and salt and whisk until smooth.
  • 4. Add 1/2 cup of of milk and whisk thoroughly. Add remaining milk and whisk. Stir in rice and fruit and pour into prepared baking dish.
  • 5. Bake for 30 minutes; Stir from the bottom to distribute fruit and rice evenly through pudding. Bake for another 30 minutes or until set. Serve warm plain or with whipped cream or your favorite topping. Refrigerate leftovers.

BAKED LEMON & VANILLA RICE PUDDING



Baked lemon & vanilla rice pudding image

The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h40m

Number Of Ingredients 7

600ml milk
450ml single cream
zest 1 unwaxed lemon
1 vanilla pod , split
25g caster sugar
100g short-grain pudding rice
25g butter , diced

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
  • Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein

BAKED COCONUT RICE PUDDING



Baked Coconut Rice Pudding image

Make and share this Baked Coconut Rice Pudding recipe from Food.com.

Provided by AZPARZYCH

Categories     Coconut

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup short-grain pudding rice
2 1/2 cups coconut milk
1 1/4 cups milk
1 large strips lime rind
1/4 cup caster sugar
1/2 cup butter
1 pinch ground star anise
1 cup fresh fruit, to serve

Steps:

  • Mix the rice with the coconut milk, milk, lime rind and sugar.
  • Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in 300 degree oven for about 30 minutes.
  • Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
  • Serve the pudding warm or chilled with fresh or stewed fruit.

BAKED PUMPKIN RICE PUDDING



Baked Pumpkin Rice Pudding image

Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.

Provided by Watkinslady30

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 10

4 cups milk
1 (16 ounce) can pumpkin
1 cup MINUTE White Rice, uncooked
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 teaspoon vanilla

Steps:

  • Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
  • Stir mixture constantly.
  • Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • Remove pan from heat.
  • Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
  • Pour into greased 2 quart casserole.
  • Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
  • Serve warm or refrigerate until ready to serve.
  • Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
  • Put leftovers in the refrigerator.

SLOW-BAKED CLOTTED CREAM RICE PUDDING



Slow-baked clotted cream rice pudding image

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food

Provided by James Martin

Categories     Dessert, Dinner

Time 1h25m

Number Of Ingredients 8

25g butter
100g short grain pudding rice
450ml full-fat milk
284ml pot double cream
227g tub clotted cream
1 split vanilla pod
85g golden caster sugar
freshly grated nutmeg

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
  • Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

Nutrition Facts : Calories 972 calories, Fat 84 grams fat, SaturatedFat 50 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 30 grams sugar, Protein 8 grams protein, Sodium 0.29 milligram of sodium

BAKED PUMPKIN RICE PUDDING



Baked Pumpkin Rice Pudding image

Provided by Food Network Kitchen

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

1 3-to-3 1/2-pound sugar pumpkin
1 tablespoon unsalted butter, softened
1/4 cup packed light brown sugar, plus more for topping
Kosher salt
2/3 cup instant rice
1 12-ounce can evaporated milk
1 tablespoon molasses
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
  • Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
  • Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

MOM'S BAKED RICE PUDDING



Mom's Baked Rice Pudding image

I love this rich pudding. It is not a dieter's friend but I have lightened it up from time to time. What makes this special is the short grain rice, whole milk and butter. Comfort food at its finest.

Provided by GaylaV

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup short-grain rice
1/2 cup white sugar
6 cups homogenized milk
1 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter
1 teaspoon cinnamon (optional)
raisins (optional)

Steps:

  • Turn oven to 325F and grease large casserole dish.
  • Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
  • If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
  • Dot the top of the ingredients with chunks of butter.
  • Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
  • It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
  • Enjoy!

Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 407.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.8, Protein 6.6

BAKED SWEDISH RICE PUDDING



Baked Swedish Rice Pudding image

A bit different; it includes baked meringue. Serve warm or cold.

Provided by TerryWilson

Categories     World Cuisine Recipes     European     Scandinavian

Time 45m

Yield 8

Number Of Ingredients 9

4 cups milk
½ cup long grain rice
½ teaspoon salt
4 egg yolks, room temperature
½ cup white sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 egg whites, room temperature
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
  • Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
  • Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 32.6 g, Cholesterol 119.8 mg, Fat 7.6 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 4.2 g, Sodium 248.1 mg, Sugar 23.1 g

TRADITIONAL BAKED ENGLISH RICE PUDDING



Traditional Baked English Rice Pudding image

A proper rice pudding is smooth & creamy with just a hind of spices. Serve it with a spoonful of thick cherry jam or icecream. You can also add more spice or less depending on taste

Provided by mortarandpestle

Categories     Dessert

Time 3h

Yield 4 serving(s)

Number Of Ingredients 7

600 ml whole milk
1 vanilla bean
1/2 cup short-grain rice
3 tablespoons caster sugar
2 tablespoons butter
1 teaspoon cinnamon
1 teaspoon nutmeg

Steps:

  • Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
  • Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
  • Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
  • Allow the pudding to finish cooking for the final 40 minutes without stirring.

Nutrition Facts : Calories 269.4, Fat 10.9, SaturatedFat 6.6, Cholesterol 29.9, Sodium 100, Carbohydrate 36.6, Fiber 1.1, Sugar 17.3, Protein 6.5

SLOW-BAKED CLOTTED CREAM RICE PUDDING



Slow-Baked Clotted Cream Rice Pudding image

Make and share this Slow-Baked Clotted Cream Rice Pudding recipe from Food.com.

Provided by Lou van

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

25 g butter
100 g short grain pudding rice
450 ml full-fat milk
284 ml pot double cream
227 g clotted cream
1 split vanilla pod
85 g golden caster sugar
freshly grated nutmeg

Steps:

  • Heat oven to 180C/fan 160C/gas 4.
  • Lightly butter a shallow ovenproof dish.
  • Wash the rice well under cold water, then drain.
  • Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
  • Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
  • Serve with spoonfuls of raspberry jam.

Nutrition Facts : Calories 535, Fat 35.5, SaturatedFat 21.9, Cholesterol 123.5, Sodium 109, Carbohydrate 48.6, Fiber 0.7, Sugar 27.1, Protein 6.8

BAKED VEGAN RICE PUDDING



Baked Vegan Rice Pudding image

This vegan rice pudding is creamy and delicious served warm or cold, or with fruit.

Provided by Andy

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

2 cups water
1 cup Arborio rice
1 tablespoon grapeseed oil
33 fluid ounces vanilla-flavored soy milk
½ cup brown sugar
¼ teaspoon sea salt
2 cinnamon sticks
2 whole cloves
½ teaspoon vanilla bean paste
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water, rice, and grapeseed oil to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Let stand for 5 to 10 minutes; fluff with a fork.
  • Whisk soy milk, brown sugar, and salt together in a large bowl.
  • Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.
  • Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.3 g, Fat 3.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 161 mg, Sugar 22.1 g

BAKED SAFFRON RICE PUDDING



Baked Saffron Rice Pudding image

This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.

Provided by 199949

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 long-grain rice (I have used basmati effectively)
12 saffron threads
3 cups milk
6 cardamom pods
1 cinnamon stick
1/4 cup sugar
1/4 cup flaked coconut
1/4 cup walnuts or 1/4 cup slivered almonds
1 egg (beated)
4 tablespoons single cream
1 tablespoon butter
nutmeg (for sprinkling) (optional)

Steps:

  • Preheat oven to 350°F.
  • Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
  • As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
  • Remove from heat, and stir in the sugar, coconut and nuts.
  • Beat in the egg, single cream and butter.
  • Transfer to an ovenproof dish.
  • Sprinkle with nutmeg if desired.
  • Bake for 20-30 minutes until set or lightly golden.
  • Garnish with chopped nuts or dribbled with additional cream.
  • Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.

BAKED RICE PUDDING



Baked Rice Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup long grain white rice
2 cups milk
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup sugar

Steps:

  • Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

BAKED RICE PUDDING



Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

  • Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
  • Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

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