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Classic old-fashioned rice pudding recipe. It's a baked style -- like Mom used to make. Easy to put together and so delicious! If you like a traditional rice pudding, I think you're going to really like this one. I hope you'll give it a try.
Just Like Mom’s Rice Pudding, Jill 4 Today February 20, 2021
2 cups cooked white rice (I used basmati)
2 eggs
2 cups milk
½ cup sugar
½ cup raisins
1 ½ teaspoon cinnamon
1 ¼ teaspoon vanilla extract
Scant ¼ teaspoon salt
Preheat oven to 350 f degrees. Place oven rack in center position.
Place the cooked rice In a lightly buttered 9”x9” (or similar size) baking dish. Scatter the raisins on the top of the rice. Set aside.
In a large bowl, mix the eggs and milk together. Add the sugar, vanilla, cinnamon and salt to the egg and milk. Mix well to dissolve the sugar and incorporate all ingredients.
Pour on top of the rice and raisins. Disburse the mixture to make sure the rice and raisins are equally distributed in the pan.
Place in oven and bake for approximately 60 minutes. Depending upon your oven, begin checking the pudding after 50 minutes. It should be firm in the center with no uncooked egg. Mine took about 55 minutes.
Remove from oven and place on cooling rack. May be eaten warm, room temperature or cold. (Be sure to add a dollop of fresh whipped cream before serving 😊 )
Once thoroughly cooled, store in the refrigerator. It will keep for 2-3 days.
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