Rice Pudding
Servings 8 Cups
Cups
This rice pudding recipe will give you delicious sweet, creamy, and savory flavors. It's easy to make and you only need to stir every 30 minutes!
Ingredients
- 4 Cups Cold Milk
- 1 Pinch Salt
- ½ teaspoon Cinnamon
- ½ Cup Granulated Sugar
- ½ Cup Rice uncooked
- ½ Cup Raisins
- 2 Tablespoons Butter melted
Instructions
- Preheat oven to 350˚F and grease a 2 quart baking dish.
- Combine all ingredients in a casserole dish.
- Bake in preheated 350˚ F for 2 to 2 ½ hours or until creamy. Stir every 30 minutes.
- Serve warm.
Notes
Expert Tip: Stop the cooking process for desired texture. To avoid the mixture sticking to the bottom of the pan, make sure to stir your pudding every thirty minutes. This also gives you time to evaluate how thick you want your rice pudding. If you like it a little more smooth and creamy you'll want to stop the baking process for around 2 hours or less. If you like it thick and more dry then you'll want to let it bake longer. The pudding will continue to thicken as it cools so you'll want to remove it from baking before you reach your desired texture.
Refrigerate: Leftover rice pudding can be stored in the refrigerator in an airtight container for up to four days. Make sure the pudding has cooled to room temperature before refrigerating.
Reheat Instructions: When you're ready to enjoy your leftover rice pudding, reheat it on the stovetop over medium heat, stirring continuously to prevent it from sticking to the bottom of the pan. It will be thicker and less creamy after refrigeration but still delicious.
Freeze: Due to the dairy ingredients in this rice pudding recipe, such as whole milk and heavy cream, storing this pudding in the freezer is not recommended. The texture of the pudding may change upon thawing, becoming grainy and less creamy.
Nutrition
Serving: 1cup | Calories: 216kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 76mg | Potassium: 266mg | Fiber: 1g | Sugar: 24g | Vitamin A: 285IU | Vitamin C: 0.3mg | Calcium: 160mg | Iron: 0.3mg