Source: FamilyTime Community Cookbook

Baked Rice Pudding
Baked rice pudding is a great way to use leftover rice from your chinese feast the night before!
Serves: 8-10
Prep Time: 10 minutes
Cook Time: 40 minutes


2 large eggs or 1/2 cup sugar or 1/2 teaspoon cinnamon or 1/2 teaspoon salt or 2 cups milk or 2 cups white rice, cooked or 3/4 cup raisins or 1 1/2 teaspoons vanilla

Preheat oven to 350F degrees. Butter 8 individual oven-proof serving cups or one large oven-proof bowl. Line a large roasting pan with a clean dishtowel. Bring a tea kettle full of water to a boil.

In a large mixing bowl, whisk together the eggs, sugar, cinnamon and salt. Bring milk to a simmer over medium-high heat and remove from heat.

Gradually whisk the hot milk into the egg mixture, be careful not to add too much hot milk at once as the eggs will turn into scrambled eggs.

Stir the rice, raisins and vanilla into the milk and egg mixture. Pour the rice pudding into buttered individual oven-proof serving cups or large bowl.

Place the cups or bowl in the roasting pan with dishtowel and place in the oven. Add enough of the boiling water to either cover 1/3 of the individual cups or 3/4 of the roasting pan if using one large bowl.

Bake rice pudding for 30-40 minutes, until a knife inserted into the center comes out clean. Allow the rice pudding to come to room temperature before placing in the refrigerator.

Baked rice pudding may be served either warm or cold with a dollop of whipped cream and a sprinkle of cinnamon topped with a cherry.