BAKED RICE PUDDING
6 to 8 servings
Preheat the oven to 325°F. Butter a 1 ½-quart shallow baking dish or six 6-ounce custard cups or ramekins. If desired, coat the bottom and sides with:
- (Fine cake or cookie crumbs)
Place in a large bowl:
- 2 cups cooked short- or medium-grain white rice
Beat together in a medium bowl until well blended:
- 1 ⅓ cups whole milk
- 2 large eggs
- 6 tablespoons sugar or brown sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Add the milk mixture to the rice. If desired, also add:
- (⅓ cup raisins or golden raisins)
- (Finely grated zest of ½ lemon)
- (1 teaspoon lemon juice)
Stir lightly with a fork to combine. Spread the rice in the prepared baking dish or cups. Bake until a knife inserted in the center comes out clean, about 40 minutes for the large pudding or 25 minutes for the smaller puddings. Serve warm with:
- Cream or a fruit sauce