Easy Entertaining Rice Pudding

photo by Diana 2




- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min.
- All water should be absorbed.
- (alternately, use 1 cup of leftover cooked rice).
- Heat oven to 325 degrees.
- Beat eggs in ungreased 1 1/2 quart casserole dish.
- Stir in sugar, raisins, milk, salt, and spice.
- Stir in rice.
- Bake uncovered 45 minutes; stirring occasionally.
- Remove from oven and stir well.
- It will still be pretty wet.
- Let set for 15 minutes to thicken.
- Serve warm or chilled.
- (I like it better chilled!).
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Reviews
-
If you like egg custard like I do, you will love this version of rice pudding. After reading other reviews concerning the egg, I blended the egg, milk, sugar and spices together before adding the raisins and cooked rice. I baked it in the toaster oven for the specified time, and DID NOT stir. The result was this wonderful pudding with a fine custard layer on top. Beautiful. I made half the recipe as DH doesn't care for egg custard, and used cardamom as my spice of choice. I like the flavour of this spice, but can see I would soon tire of it. I guess I'm just a cinnamon/nutmeg person when it comes to puddings. Old habits die hard. I will definitely make this version again for myself. Very easy to prepare. Made for "Spice of the Month" in the Gardening Forum.
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The flavor was good, but I did not like having to stir while in the oven. It must be stirred during the last 20 minutes or the eggs will make lumps. I used the cardamon spice for flavoring. The recipe yielded 4 servings. I will stay with my stovetop version, but very glad I tried the 'with' egg version. Prepared as a Participant in the February 2009 "Easy Does It" event of the Cooking Photos Forum
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I made this because I wanted to try rice pudding with egg, as opposed to the non-egg version I usually make. This was yummy, but I think I'll stick to my stove top method. I don't think I stirred it enough as I had egg chunks through it once cooked, and the cinnamon sort of cooked in a crust on top of the pudding. The flavour is still great and the mistakes were totally mine (not stirring enough etc). I am glad that I tried a baked with egg version, because now I've pinpointed what I like best! This is a nice, easy, tasty recipe, but I don't love it enough to let it replace my 'comfort food'. That being said, I'm still going to help myself to another bowl:P.
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RECIPE SUBMITTED BY
Sarah Hamm
Saint Louis, MO