Baked Rice Pudding

This rice pudding is a family recipe. Grandma prepared it for us in a wood burning stove.

I’ve modified my own recipe to include condensed milk that gets carmelized during baking. It makes the good recipe, even better. Yumm, yumm!!!

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Recipe

Baked Rice Pudding with Condensed Milk

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Servings

9 servings

Prep Time 10 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 20 mins

Ingredients

• 4 cup whole milk
• 3/4 cup white rice Jasmine or Basmati
• 1/3 cup sugar
• 2 tbsp butter
• 1/3 tsp salt
• 1/2 cup golden raisins
• 2 tsp vanilla extract
• 1/2 cup condensed milk

Instructions

• Combine 4 cups of milk, rice, sugar, butter and salt in heavy large saucepan. Simmer over medium-low heat, until rice is tender and mixture is creamy.
• Let it simmer for about 30 minutes, stirring frequently. Remove from heat. Stir in raisins and vanilla.
• Get flat ceramic baking pan, lay your rice pudding on the pan. Drizzle condensed milk all over the top of the rice pudding. Bake at 350F for 30-40 minutes.
• Serve while its hot.

Nutrition Facts

Baked Rice Pudding with Condensed Milk

Amount Per Serving

Calories 255 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 23mg8%

Sodium 178mg7%

Potassium 286mg8%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 27g30%

Protein 6g12%

Vitamin A 299IU6%

Vitamin C 1mg1%

Calcium 180mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.