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    You are in: Home / Recipes / Sherry's Baked Rice Pudding Recipe
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    Sherry's Baked Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Sherrybeth's Note:

    This recipe is so easy and SOOOOOOO good. I've had it for a long time and since I'm the only one in my family that likes rice pudding, I don't make it often unless I get requests for it because I will eat the whole bowl!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees and lightly grease a 2 quart casserole dish.
    2. 2
      In a medium sized bowl, beat the eggs and add the salt and sugar.
    3. 3
      Slowly pour the scalded milk into the egg and sugar mixture and mix well.
    4. 4
      Add the vanilla extract and stir.
    5. 5
      Add the cooked rice and stir.
    6. 6
      Pour this mixture into the prepared casserole dish and sprinkle with the nutmeg and sugar.
    7. 7
      Place the casserole dish into a oven safe dish (I use my tart pan) which has 1 inch of water in the bottom (water bath).
    8. 8
      Bake for 1 hour and 15 minutes.
    9. 9
      Serve warm or cold, depending on your taste.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on May 02, 2012


      Very nice dessert for using up leftover rice. I made this as posted except omitted the nutmeg-not a fan of. It has a layer of custard on top which is just the right amount. Next time I would reduce the rice slightly with the idea of getting it to be more creamy. Thanks for sharing Sherrybeth.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sherry's Baked Rice Pudding

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 551.9
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 3.8 g
    Cholesterol 110.0 mg
    Sodium 390.9 mg
    Total Carbohydrate 105.2 g
    Dietary Fiber 1.4 g
    Sugars 25.3 g
    Protein 13.7 g

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