1 hr 30 mins
One of my favorite comfort foods when I was growing up, was my Aunt's baked rice pudding! Here is her recipe. Cook time does not include the 30 minutes for cooking the rice, or the standing time.
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Units: US | Metric
- 4 eggs, separated
- 3/4-1 cup granulated sugar
- 4 cups whole milk (or 2 cups whole milk and 2 cups evaporated milk)
- 2 cups cooked and drained white rice
- 2 tablespoons butter, melted
- 1 cup raisins
- 1/4 teaspoon ground nutmeg
- 1/2-1 teaspoon ground cinnamon
- 3 -4 tablespoons confectioners' sugar (10x powdered sugar)
- 1In a small bowl, combine sugar, nutmeg and cinnamon, mix until well blended, and set aside.
- 2In a large (2 quart) bowl, beat egg yolks until light colored.
- 3Add sugar and spice mixture and beat well.
- 4Add milk and beat well.
- 5Add cooked rice and mix well.
- 6Stir in melted butter and raisins.
- 7Pour mixture in to a buttered 3-quart ovenproof casserole dish or baking pan.
- 8In a small bowl, beat egg whites until rounded peaks form.
- 9Beat Confectioner's sugar into egg whites until whites are glossy and stiff.
- 10Fold beaten egg whites in to rice mixture.
- 11Bake at 325°F for 50-60 minutes.
- 12Remove from oven and let stand until warm (20-45 minutes).
- 13Stir pudding until smooth and well mixed.
- 14Chill (or serve warm).
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Nutritional Facts for Aunt Lee's Old Fashioned (Baked) Rice Pudding
Serving Size: 1 (157 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 356.5
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 3.9 g
- Cholesterol 100.4 mg
- Sodium 87.6 mg
- Total Carbohydrate 63.7 g
- Dietary Fiber 1.6 g
- Sugars 31.2 g
- Protein 8.6 g