Baked Rice Pudding
A perfect way to use up leftover rice - make this custardy rice pudding as a snack or dessert.
Baked Rice Pudding
Preheat oven to 300F.
To a medium pot, add:
1 cup milk
1 egg
Whisk smooth, then stir in:
1 tsp corn starch
1 Tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1 cup rice (pre-cooked or leftover)
Once combined, place over medium-high heat. Whisking continuously, heat until just boiling and remove from heat. Stir in:
1/2 tsp vanilla
Set aside.
Butter 4 (8 oz) ramekins on the sides and bottom.
Place prepared ramekins on a sheet pan.
Equally divide the rice pudding among the ramekins (about 1/2 cup each).
Bake at 300F for 18-22 minutes. Allow to rest 5 minutes before serving.
Brenda’s tips:
Serving size: 4 (1/2 cup) servings
This rice pudding can be eaten without baking, but time in the oven creates a tender creamy custard
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