Mom’s Rice Pudding
easy to prepare, this Gluten Free dessert, unlike most rice puddings, is not heavy with cream but heavy with comfort
YIELD
4 servings
TEMPERATURE:
350 ° Farenheit
BAKING TIME:
1 hour
GOOD FOR:
any day
Introduction
About this Recipe
This rice pudding recipe is a wonderfully light and spicy version of a dessert classic that most recipes create with heavy creams. Yes, those versions are delicious too but this is also easy, pretty much fool-proof, practical (a good way to use up left-over rice), gluten free, and truly comforting. I don’t know where my mom got this recipe but it’s a keeper.
Ingredients
- 2 cups milk
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup raisins
- 1 1/4 cup cooked and cooled rice (left-over from the day before is best – short or long grain)
- 1 teaspoon vanilla
- cinnamon and nutmeg to taste
Step by Step Instructions
Step 1
Preheat oven to 350 °Fahrenheit
Scald the milk: measure milk into a medium sized microwave safe bowl or use a 4 cup pyrex measuring cup and microwave for about 2 minutes, until scaled, make sure it doesn’t boil over. ideally you’ll have just a couple small bubbles appear at the top. you may want to watch the microwave the first time you do this, you may need more or less time, and then make a note in your recipe so that you can time it perfectly next time you make this. (You may prefer the stove top method. Pour milk into a saucepan, as soon as small bubbles appear, remove from heat)
Step 2
Place your cold rice at the bottom of a 9 inch round casserole dish. Don’t press down, just even out the top. Sprinkle raisins evenly over-top.
Step 3
Add sugar and vanilla into the milk. Stir.
Crack eggs into the milk mixture and beat gently with a whisk until the mixture is uniform.
Step 4
Pour the milk mixture over the rice and raisins.
Sprinkle cinnamon and nutmeg evenly over the top. Don’t stir.
Step 5
Place in the preheated oven and let cook for one hour. Let it rest a while afterwards to finish setting and cool down.
Mom’s Rice Pudding
- 2 cups milk
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup raisins
- 1 1/4 cup cooked and cooled rice (left-over from the day before is best – short or long grain)
- 1 teaspoon vanilla
- cinnamon and nutmeg to taste
instructions:
Preheat oven to 350 °Fahrenheit
Scald the milk: measure milk into a medium sized microwave safe bowl or use a 4 cup pyrex measuring cup and microwave for about 2 minutes, until scaled, make sure it doesn’t boil over. ideally you’ll have just a couple small bubbles appear at the top. you may want to watch the microwave the first time you do this, you may need more or less time, and then make a note in your recipe so that you can time it perfectly next time you make this. (You may prefer the stove top method. Pour milk into a saucepan, as soon as small bubbles appear, remove from heat)
Place your cold rice at the bottom of a 9 inch round casserole dish. Don’t press down, just even out the top. Sprinkle raisins evenly over-top.
Add sugar and vanilla into the milk. Stir.
Crack eggs into the milk mixture and beat gently with a whisk until the mixture is uniform.
Pour the milk mixture over the rice and raisins.
Sprinkle cinnamon and nutmeg evenly over the top. Don’t stir.
Place in the preheated oven and let cook for one hour. Let it rest a while afterwards to finish setting and cool down.
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