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Tuesday, July 7, 2009

Baked Rice Pudding

Q: What do you do with all the leftover white rice you get with your Chinese takeout?

A: Make rice pudding, duh!

I've loved rice pudding ever since I was a kid. My dad used to buy the Kozy Shack brand in the big container. Momma would divide it up into those little Tupperware cups with the plastic lids. Then, when it was time for dessert she'd take them out of the fridge, sprinkle them with cinnamon, and mmmmm it was so good! Until this day, I can't understand how some people don't like it! I guess it's a love it or hate it thing. Josh doesn't like it. He says it's a texture thing. I don't understand that either, but to each his own. That means more rice pudding for me, IF I can fight the spoon away from my dad! ;D

This recipe comes from Better Homes and Gardens: New Baking Book. I love this book, and I recommend it to any home baker. Along with lots of pictures and informative tid-bits, the book has a wide variety of recipes, including low-fat, foreign specialties, and my favorite, old-fashioned desserts, which is the chapter where the rice pudding recipe was hiding. The recipe would be perfect without any tweaking, but of course I can't always go by the recipe word-for-word. I added a little extra vanilla and just a pinch of lemon zest. I also plumped my raisins in dark rum for a minute or two. The end result is fabulous! My family prefers it cold, so after it cooled I divided it up into containers, just like mom used to. It's perfectly creamy with just the right amount of vanilla and cinnamon. And the lemon zest really brightens it up and keeps it from feeling so heavy without actually tasting lemony. This recipe is definitely going into my binder as a keeper!
Did I mention this only took minutes to make?! It's one of the easiest desserts I've made in a long time, AND I got to mark another thing off my Top 100 list!

Baked Rice Pudding (from Better Homes and Gardens: New Baking Book)
8 servings

4 beaten eggs
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups cooked rice, cooled (leftover rice works well)
1/2 to 3/4 cup raisins (I plumped my raisins by simmering them in 2 tablespoons of dark rum for 1 minute. Drain them and let them cool.)
Pinch of lemon zest (about half of a small lemon) (my own addition)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1. In ungreased 2-quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt. Beat until combined but not foamy. Stir in cooked rice and raisins (and lemon zest, if using). Place casserole in a 13x9x2-inch baking dish on an oven rack. Pour boiling water into baking dish around the casserole to a depth of 1 inch.
2. Bake in a 325 degree F oven for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 20-30 minutes more or until a knife inserted near the center comes out clean. Serve warm or cold. To serve cold, cover and chill pudding for up to 3 days.

Nutrition Facts per serving (8): 184 cal., 4 g total fat (2 g sat. fat), 111 mg chol., 130 mg sodium, 31 g carbo., 0 g fiber, 6 g pro.

22 comments:

Jelli Bean said...

Yay, a recipe for rice pudding without sweetened condensed milk! (I loathe the stuff, but it pops up in practically every baked good in Middle America.)I will def try this when leftover rice doesn't make it into my breakfast in some sad way-too-early-to-grab-a-recipe version of hot sweetened rice with whatever seems to sound good tossed in. Thanks for sharing, as always and congrats on Iron Cupcake!

Mrsklaser said...

I tried rice pudding not too long ago. I was kinda weary of it but, it ended up being really good. As with Josh, I think it is a texture thing as well as being rice for desert. It kinda threw me off a bit. This recipe looks amazing girl! Imy!

Christina said...

Delicious, it almost looks like ice cream!

CookiePie said...

Look fantastic - I love rice pudding!!

larie said...

Looks yummy! I've made rice pudding on the stove top before but I am always distracted somehow - even though I know this will happen and try desperately to pay attention - and let the milk boil over. Which equals a disaster :P This sounds awesome, and since I have some leftover white rice from dinner the other day, I will try this soon! Thanks much!

sweetie said...

wow, rice pudding has NEVER appealed to me until now. who knew!

btw, for what it's worth, i think your iron cupcake entry rocked! congrats.

apparentlyjessy said...

I am a rice pudding LOVER! My Grandma makes a really good one, I'm definitely going to give this recipe a try.

Adam said...

I actually would date rice pudding if I was a dairy section food. It has a nice texture, filling, and not too sweet. Plus it kinda has fruit too, which is healthy :)

I gotta pick up that book. Anything recommended by Cass the Cupcake Queen works for me!

And thanks for your cool comment. I wish I could say I wasn't hungry after that turkey leg... but I worked out that day, so my stomach is a bottomless pit :)

fried blue said...

Ooooohh, I looooove rice pudding. Will definitely try the 'baked' version of it! Yum Yum!

veggievixen said...

i definitely like rice pudding. your baked version sounds awesome!!

thereddeer said...

I'm bookmarking this! Yum!!

Snooky doodle said...

i ve never tried rice udding but it surely looks delicious. I think I like it :)

Siobhán said...

oh I love rice pudding! and I only recently learned this quick n easy method of using leftover rice. I haven't tried baking it though, this was just rice cooked with milk, vanilla, cinnamon & sugar added.. like a poor man's rice pudding I guess! but still yum!! :)

Stacy said...

Oh this recipe is speaking to me - AWESOME! It is one of my husband’s favorite desserts and I just know he is going to love this as a surprise dessert with dinner tonight! I hadn't ever tried it until I met him and once I had it, I also fell in love with it! Perfect and looks oh so delish! Thanks for sharing!

Great tip on a way to use up that leftover Chinese rice! Mine always gets tossed in the trash and that just breaks my heart! No more wasting it at this house! Thanks to you it will be recycled into rice pudding! Both dinner and dessert for the price of one? Can't beat that!

Ingrid said...

Cassie, thanks! I always have some left over rice. Duh, now I know what to do with it!
~ingrid

Steph said...

I love rice pudding too! I can't convince anyone in my family to try it though.. o well, more for me!

Anonymous said...

I always say I'm going to make rice pudding with my leftover rice - you have motivated me. If you love rice pudding you need to check out this restaurant if you ever make it to NYC.

www.ricetoriches.com

Eliana said...

I would have never thought of baking rice pudding but why not!!! It looks delicious.

Steph said...

Well, yours looks a lot better than mine. I tried this tonight and it baked really unevenly and ended up pretty dry. Oh well. It was fun to try to use up my leftover rice instead of just throwing it out. But I wish I could try yours, just to see if I actually like rice pudding and just stink at making it.

Anonymous said...

I tried the Better Homes and Gardens version of "baked rice pudding," and it looked nothing like this. I was surprised, because many of the recipes in that cook book are excellent, but this "rice pudding" (if you would call it that) tasted more like "baked rice crap!" The only way to make rice pudding in my humble opinion is to use uncooked rice, regardless of whether you bake it, or prepare it on the stove. It may seem like a shame to toss out leftover rice, BUT if you make rice pudding from a lousy recipe like that in the Better Homes and Gardens cookbook, you may end up wasting your sugar, eggs, milk, and vanilla too.

How To Eat A Cupcake said...

Anonymous, so sorry you had a terrible experience with this recipe. I and my family, however, love this recipe and don't think it's lousy at all. Oh well, try again until you find something you like.

Anonymous said...

I love rice pudding but I've never made a baked version of it, I've always cooked it on the stovetop. Needless to say I hated this recipe.. the top layer tasted like eggs! I followed the recipe exactly.. my husband loves it but I hate it!