Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I've tried a few rice pudding recipes before, but never had it baked. The recipe says you can serve it warm or after cooling. I have no idea how much this makes or how long you should bake it, but I'll update the recipe as soon as I make it or you leave me a review to give me the information.

Ingredients Nutrition

Directions

  1. Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
  2. Preheat oven to 350 degrees.
  3. Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
  4. Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
  5. Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).
Most Helpful

5 5

We loved this! This is more like a custard. I soaked the raisins in hot water then drained them before adding them to plump and soften them. I recommend stirring about half way through cooking because the rice and raisins sink to the bottom. I baked it at 350 for about 60 minutes or until a knife inserted in the center comes out clean.

4 5

It took about 60 minutes in the oven @ 350. My can of sweetened condensed milk was 14 oz so instead of adding the half cup of milk and half of the can, I just used the entire can and no sugar. It was plenty sweet.