Rice Pudding, cooked on the stovetop, takes some doing and watching. I love it’s creamy, satisfying goodness. But this version, made in the oven requires no fuss and no hovering over. It’s a bit denser than the pudding made in a pot, but it is just as lovely and warming.
This recipe calls for cooked rice. Make a double batch of plain white rice for dinner tonight, and then use the extra for the pudding tomorrow. Or, use that box of rice brought home from a Chinese restaurant.
Baked Rice Pudding
2 1/2 cups cooked white rice
2 cups milk
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
1. Preheat the oven to 350 degrees F. Coat a 3 quart baking dish with nonstick spray.
2. Separate the grains of rice with your fingers. This is a sticky job!
3. In a medium-sized bowl, whisk the eggs, and then whisk in the milk and sugar until the sugar dissolves.
4. Whisk in the cinnamon, vanilla and zest. When I cook with citrus peel, I make a point to purchase organic fruit. I use a microplane grater to get fine zest.
5. Stir the rice into the egg mixture and break up any remaining clumps. Pour this into the casserole dish.
6. Bake for 40 minutes, or until just set and golden on the surface.
Makes 6 generous portions (Leftovers can be warmed in the microwave. I like to eat a bowlful with yogurt for breakfast.)