Skip to content Skip to sidebar Skip to footer
Home / baked / eggs / pudding / recipe / rice / without

Baked Rice Pudding Recipe Without Eggs

Post a Comment
Table of Contents [Show]

Baked Rice Pudding Recipe Baked rice pudding, Pudding recipes, Desserts
Baked Rice Pudding Recipe Baked rice pudding, Pudding recipes, Desserts from www.pinterest.com

Description

This creamy and comforting baked rice pudding recipe is the perfect dessert for any occasion. And the best part? It doesn't require any eggs! This recipe is perfect for those who are allergic to eggs or prefer to avoid them in their diet. The rice pudding is baked to perfection, creating a deliciously thick and creamy texture that will leave you wanting more.

Prep Time

The prep time for this recipe is about 15 minutes. It is important to rinse the rice before cooking to remove any excess starch.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 1 cup long-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup raisins (optional)

Equipment

  • 2-quart baking dish
  • Large mixing bowl
  • Whisk
  • Saucepan

Method

  1. Preheat the oven to 325°F (160°C).
  2. In a large mixing bowl, rinse the rice with cold water until the water runs clear. Drain the rice and set aside.
  3. In a medium saucepan, heat the milk over medium heat until it begins to steam. Do not boil.
  4. Add the rinsed rice to the saucepan and stir to combine. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  5. After 20 minutes, add the sugar, melted butter, vanilla extract, ground cinnamon, and ground nutmeg to the saucepan. Stir to combine.
  6. Transfer the rice pudding mixture to a 2-quart baking dish. If desired, sprinkle raisins on top of the pudding.
  7. Bake the rice pudding for 1 hour and 15 minutes or until the top is golden brown and the pudding is set.
  8. Remove the baking dish from the oven and let it cool for 10-15 minutes before serving.
  9. Serve warm or chilled. Enjoy!

Notes

This recipe can be easily doubled to feed a larger crowd. Simply increase the ingredients accordingly and use a larger baking dish.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 390
  • Protein: 8g
  • Carbohydrates: 62g
  • Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 36mg
  • Sodium: 115mg
  • Potassium: 374mg
  • Fiber: 1g
  • Sugar: 36g
  • Vitamin A: 515IU
  • Calcium: 251mg
  • Iron: 1mg

Recipe Tips

For a creamier texture, use half and half or heavy cream instead of whole milk. You can also substitute brown sugar for granulated sugar for a deeper, richer flavor. If you don't have ground cinnamon or nutmeg, you can use pumpkin pie spice or allspice instead. And if you don't like raisins, you can leave them out or substitute chopped nuts or dried cranberries. Be sure to let the rice pudding cool for at least 10-15 minutes before serving to allow it to set properly. And if you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.

Post a Comment for "Baked Rice Pudding Recipe Without Eggs"