My mom use to make the best rice pudding on Sunday as our dessert after a great Sunday dinner. Sometimes she would fix Roast beef and gravy, mashed potatoes, and curly kale, but my favorite meal was fried chicken, macaroni n cheese, and steamed cabbage, don't forget the hot rolls. To top it all off a bowl of creamy delicious rice pudding. I don't remember her adding raisins but I like golden raisins in mines.
This rice pudding is baked in a creamy custard, flavored with a dash of cinnamon, vanilla extract. and juicy golden raisins. This delicious recipe is a simple and easy dessert that can be used for any dessert occasion.
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Frequently Asked Questions
Can I freeze rice pudding?
Rice pudding can be store in the freezer in an airtight container up to 3 months. Wait until the rice pudding is completely cool to store.
How long can you store rice pudding in the fridge?
Always store food after it completely cools. Using an airtight container, rice pudding can be store up to 4-5 days.
What is the best way to reheat rice pudding?
If the rice pudding was stored in the freezer, place it in the refrigerator for 24 hours to completely thaw out. Place the rice pudding in the oven or microwave to reheat until it is warm throughout.
If you store in the fridge you can go straight to the oven or microwave.
Ingredients Baked Rice Pudding
1 cup long grain rice
1 stick soften butter
2 eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
1 cup evaporated milk
Let's Cook!
Preheat the oven to 350°F
In a sauce pan cook the rice according to the package instructions.
In a mixing bowl cream together the soften butter and sugar.
Add in the 2 eggs and blend well.
Add in half of the evaporated milk to create a creamy custard.
Blend in the vanilla extract and add to the casserole dish.
Add to the casserole dish add the remaining custard and evaporated milk and the rice. Golden raisins are optional.
Bake for 40-45 minutes or until golden brown on top.
Bon Appetit, ENJOY!
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