Oven-Baked Rice Pudding
- 1/2 cup seedless dark raisins, soaked in rum, brandy, or hot water
- 4 cups (1 quart) milk
- 2 eggs
- 1/2 - 2/3 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/3 cup cooked brown or white rice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract or fresh lemon juice
- 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cinnamon (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Soak raisins in brandy, rum, or hot water for 10-15 minutes. Drain and set aside.
- Preheat oven to 300°F. Butter a 6-cup (1 1/2 quart) casserole dish. Set aside.
- In a medium-sized bowl, beat eggs and milk together.
- In prepared dish, combine milk/eggs, sugar, rice, and salt.
- Bake uncovered for 2 hours, stirring every 30 minutes.
- Stir in raisins, return to oven, and bake for 30 minutes more. Stir in lemon juice or vanilla, nutmeg, and optional cinnamon, if desired.
- Return to oven and bake for 30 minutes more, or until rice is very tender and pudding is no longer liquid.
This classic recipe first appeared in the 1988 edition of Homemade Good News Cookbook.