Baked Rice Pudding

Baked Rice Pudding–by Mia


Baked Rice Pudding

  • Servings: 6
  • Difficulty: easy
  • Print

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.

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