This Creamy Baked Rice Pudding has the edge over other rice puddings as it’s twice as quick! Use pre-cooked rice to cut the baking time and still get that delicious, luxurious creamy texture, fragrant with nutmeg and flecked with little raisin treasures.
All you need to do is add the rice to a casserole dish and pour the flavored milk and eggs mixture over the top, leaving it to bake and get that lovely brown crust on the top. This makes for a much thicker and creamier pudding than the regular 2-hour bake versions, yet it’s still a super simple recipe to make.
To make the Creamy Baked Rice Pudding, you will need the following ingredients:
Preheat the oven to 375°F.
Stir the raisins into the cooked rice. Lightly grease a one-quart casserole or baking dish and add the rice and raisin mixture.
Whisk the sugar, milk, eggs, and nutmeg together in a bowl and then pour over the rice.
Bake for 45-50 minutes until the top has set and turned a golden brown.
Leave to cool for a couple of minutes, then serve warm. Or leave to cool completely if preferred.
Try my method for Creamy Baked Rice Pudding - I reckon you will be a convert to this easy version! Let me know how you find it in the comments section or tag #cookmerecipes if you post your creation!
I love it! Yummy-yummy!
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