Baked Rice Pudding

Old-fashioned baked rice pudding: cooked rice in a custard of eggs, milk, sugar and vanilla, baked in an 8-inch pan.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Baked Rice Pudding, photo coming soon
  • Prep 25 min
  • Cook 40 min
  • Total 1 hr 5 min
  • Yield 1 (8 x 8-inch) pan

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Sandra Mills's rice pudding is the baked custard kind: cooked rice folded into five eggs, a quart of milk, sugar, vanilla and salt and baked until set. It is creamy and comforting, good warm or cold, with a sprinkle of cinnamon if you like.

Ingredients

  • 1/2 cup rice
  • 5 eggs, beaten
  • 4 cups of milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Cook the rice. Cook the rice according to the directions on the box. Drain and place in a medium bowl.
  2. Mix. Mix the rest of the ingredients with the rice.
  3. Bake. Pour into a lightly greased or buttered 8 x 8-inch pan and bake at 375°F for 40 minutes, until set.

Tips

  • Stir in raisins or top with cinnamon for a traditional touch.

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