Baked Rice Pudding
A delicious creamy gluten and dairy free rice pudding. Served warm with milk poured over top is to die for.
2 cups cooked rice
2 cups milk of your choice (A2 protein, lactose free, rice milk, etc)
1/2 cup white sugar
3 eggs whisked
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup raisins
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, whisk eggs and add sugar. Mix well. Add milk, salt, and vanilla extract. Mix well. Stir in rice and raisins. Pour into a 9 inch round casserole dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted in the center comes out clean.