Sunday, April 10, 2011

Charlie's Baked Rice Pudding

3 eggs slightly beaten
1 1/2 Cups milk
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup cooked rice
1/2 cup raisins, dried cranberries, dried cherries, or mixed dried fruit (optional)
Ground nutmeg or cinnamon (optional)

Preheat oven to 325*.  In a medium bowl stir eggs, milk, sugar, vanilla, and salt with a wire whisk until combined but not foamy.  Stir in cooked rice and if desired, raisins.  Pour rice mixture into a 1 1/2 quart casserole.  Place casserole in a 2 quart square baking dish on an oven rack.  Pour boiling water into the baking dish until water comes halfway up the sides of the casserole. 

Bake, uncovered, for 30 minutes; stir.  If desired, sprinkle with nutmeg or cinnamon.  Bake for 20-25 minutes or until a knife inserted near the center comes out clean.  Remove casserole from baking dish and let baked pudding cool slightly in casserole on a wire rack.  Serve warm or cold. 

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