Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Baked Rice Pudding
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 1 hr 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 63 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 1 hr 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 63 mg
- Sodium
- 49 mg
Ingredients
Directions
- Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.
