Baked Rice Pudding Recipe

Baked rice pudding recipe is one of New England's favorite dessert recipes. When you take this one out of the oven, it will be golden brown due to the caramelized sugar. One difference that you will notice when you read this recipe is that you will bake it slowly for three hours and stir the crust as it forms back into the mixture frequently to make it a completely wonderful dessert.

My mother really loved rice puddings, and she could turn out some wonderful variations of the old time baked rice pudding recipe. She loved raisins, and cooked with nutmeg a lot, and when it came to topping with whipped cream she never used anything but the real thing. I am sure glad she taught me to love this all-time favorite. How could you go wrong when you are cooking with real ingredients like rice, raisins, whole milk and heavy cream?

If you are ready to make your family proud, and have them impatiently waiting for their favorite rice dessert to be come out of the oven, stir up this dessert recipe and see what they will do. I can assure you that they will not leave a bite untouched.

3 cups whole milk

1 cup heavy cream

1 cup sugar

1/4 cup uncooked grain rice

1/2 cup rasins

1/2 tsp nutmeg (freshly grated)

1/4 tsp salt

2 cups heavy cream (whipped until thick)

DIRECTIONS

1. Set oven to 250f.

2. Mix together in a large bowl milk, heavy cream, rice, sugar, rasins, nutmeg, and salt.

3. Place mixture in a 2 quart casserole dish. Bake slowly and stirring cafefully and often. So that the brown crust that forms is folded back into the pudding for three hours.

4. After the three hours let bake for thirty more minutes with out stirring. Let cool to room temperature and serve with wipped cream made from the 2 cups of heavy cream.

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