Baked Rice Pudding with Cinnamon

Baked Rice Pudding

Not the prettiest picture. But pretty tasty.

This recipe was adapted from a cookbook I have called: Cheap Fast Good by Beverly Mills and Alicia Ross. It’s one of my favorite cookbooks because it has a lot to read and not just hoity toity recipes that require you to make a special trip to the store.

The other day I made pesto fish. Tilapia marinated with pesto and baked in the oven and then served over white rice. Served with pineapple wedges. Pretty looking dinner. Very easy on a busy night. Anyway, when I make rice I make way more than I have to so I can make leftovers with it. Namely RICE PUDDING. It’s one of my favorites.

So this recipe was adapted because I never have whole milk. I often have skim milk and I always have sweetened vanilla almond milk. So I adjusted the sugar, vanilla, and  rice because of the almond milk substitution.

Here’s MY recipe. The original follows below. By all means, if you have whole milk, follow the original.

Ingredients:

Butter or cooking spray for preparing the pan

1 1/2 cups already cooked rice

3 large eggs

1/4 cup sugar

2 cups vanilla almond milk (sweetened)

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

pinch of salt

1. Preheat oven to 325F. Lightly butter or spray an 8×8 square pan

2. combine rice in saucepan with 1 cup of water and heat over medium heat until the rice is rehydrated; about 10 minutes. Drain and set aside to cool.

3. Whisk eggs, sugar, milk, vanilla and cinnamon and salt in medium bowl until thoroughly mixed. Add the drained plumped rice and stir well. Pour into prepared pan.

4. Bake the pudding, uncovered, until the center is just jiggly and a knife inserted about an inch from the edge comes out clean. (About 45 minutes) Serve warm, room temp, or chilled.

I ate mine with Adrian standing at the stove with the steam billowing off the spoonful of rice pudding thinking, “I’m sure this is going to burn my mouth.” So right before we ate it I told Adrian I had to put something in it. He pointed his finger up at me and said, “I know! ICE!” I said, “Oooh, that might not be the right choice. Let’s try some milk.” So after adding a touch of milk it was just the right temperature. He ate two helpings. I had two helpings. And then scraped some more right out of the pan with a big wooden spoon.

Here is the exact recipe from the cookbook.

Ingredients:

Butter or cooking spray for preparing the pan

1 cup already cooked rice

3 large eggs

1/2 cup raisins (if desired)

1/2 cup sugar

2 cups whole or 2% milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1. Preheat oven to 325F. Lightly butter or spray an 8×8 square pan

2. combine rice and raisins in saucepan with 1 cup of water and heat over medium heat until the rice and raisins are rehydrated; about 10 minutes. Drain and set aside to cool.

3. Whisk eggs, sugar, milk, vanilla and cinnamon in medium bowl until thoroughly mixed. Add the drained plumped rice and raisins and stir well. Pour into prepared pan.

4. Bake the pudding, uncovered, until the center is just jiggly and a knife inserted about an inch from the edge comes out clean. (About 45 minutes) Serve warm, room temp, or chilled.

ENJOY either way.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>