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Creamy Baked Rice Pudding

4 largeegg yolks
1/2 cup plus 2 tablespoonscane sugar, divided
1/4 teaspoonsalt
2 cupsmilk, scalded
1/2 teaspoonvanilla
2 cupsrice, cooked and cooled to room temperature
1/2 cupraisins, if desired
1/4 teaspoonnutmeg
1 teaspooncinnamon
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Creamy Baked Rice Pudding - Instructions

Preheat oven to 350 F. Generously butter a 1-quart baking dish. Fill a baking pan with 1-inch of warm
water, and place greased dish into the water.

To scald the milk, place milk in a small saucepan. Heat over medium low heat, stirring constantly, until
small bubbles form in the milk around the edge of the pan, or until the milk reaches 180 F. Remove from
heat and let the milk cool to room temperature.

In a mixing bowl, whisk together egg yolks, 1/2-cup sugar, salt, and vanilla. Whisk in cooled, scalded
milk. Stir in cooked rice and raisins. Pour into buttered baking dish.

In a small bowl, stir together 2 tablespoons sugar, nutmeg, and cinnamon. Sprinkle evenly over the top
of the rice mixture. Bake in preheated oven 50 to 60 minutes or until custard has set. Makes 4 to 6

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