​
​
​
Mom's Baked Rice Pudding
My sweet, dear Mother made up this recipe many years ago...it is family....it is comfort food
deluxe! This has a top layer of tender custard. I changed the white rice to brown rice (Mom
approves). A super way to serve your family brown rice; extra nutrition/fiber; no family fuss....
3 large eggs
6 T. sugar (a bit more or less: personal taste)
1 can (12 oz.) evaporated milk
whole milk or reconstituted dry milk
2 tsp. vanilla
¼ tsp. cinnamon
dash of sea salt
¾ c. cooked, cooled brown rice
up to ½ c. raisins
Preheat oven to 300°. Grease or butter a square pan. In the blender: put eggs, sugar, andÌŠ
evaporated milk. Finish to 4 cup level with whole or reconstituted milk. Add vanilla. Blend
until smooth. Add cinnamon, salt, brown rice. Chop/blend 3 or 4 times. Stir in raisins. Pour
all into greased pan. Carefully place in heated oven. Cook 1 hour. Carefully remove from
oven. Let cool to warm without disturbing it: custard will set but will be very tender and so
luscious. Great warm or cold; super for breakfast, for a dessert, or a midnight snack.
Thanks Mom!! Makes 9 servings.
​
​