Friday, June 6, 2014

Better Homes and Gardens Baked Rice Pudding

This summer, after our daughter goes to bed, my husband and I have been recreating some recipes in my cookbooks- ones that we've seen but not had time to try. Tonight we made baked rice pudding from my Better Homes and Gardens cookbook. It turned out very well, but the real fun comes from the time we spend together in the kitchen. Here is the recipe we made. I hope you enjoy making it with your family!



Ingredients
3 eggs, slightly beaten
1 1/2 c milk
1/3 c sugar
1 tsp vanilla
1/4 tsp salt
1 cup cooked rice (we had a lot left over from dinner a few night ago, and it worked perfectly)
Ground nutmeg

Directions
Preheat oven to 325. Combine eggs, milk, sugar, vanilla, and salt. Whisk until blended but not foamy. Pour rice into 6 cup casserole dish. Place casserole dish inside a 2 quart baking dish, and place on oven rack. Pour boiling water into 2 quart baking dish until the water comes halfway up the sides of the casserole dish. Bake, uncovered, for 30 minutes. Stir and top with a sprinkling of nutmeg. Bake for 20 more minutes. Remove from water and allow to cool slightly. Serve warm or cold. 



1 comment:

  1. This is a childhood favorite of mine. I now make it for family members as a comfort food. So glad you had the recipe.

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