Rice Pudding Baked to Perfection

Having grown up surrounded by amazing family friends who made gourmet Greek food, I was spoiled by their delicious baked rice pudding each holiday season. Creamy rice pudding sprinkled with ground cinnamon and stirred with dried cherries or raisins is the epitome of holiday comfort food. Give me a spoon…or two…I’m okay with double fisted eating!

What You Need to Bake this Perfect Dessert: 

1 cup of cooked white rice

2 1/2 cups of milk (I’m not going to lie here…whole milk does make a difference)

3 large eggs lightly beaten

3/4 cup sugar

3/4 cup of dried cherries (or raisins)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamonRice pudding in the ramekin closeup

How to Get Your Comfort Food Baking: 

Preheat your oven to 325 degrees Farenheit. Lightly grease a 9 inch glass baking dish. Stir the first 7 ingredients together in a bowl (everything except for your cinnamon and nutmeg). And, please note that you cooked your rice ahead of time! Spoon this mixture into your greased baking dish. Place your glass dish directly inside a larger baking pan (center it) and pour water into the larger pan (the one without your pudding mixture) so that the water is about 1 inch in depth surrounding your pudding pan. Make sure that none of the water goes into the pudding mixture. Carefully slide this set of pans into the middle rack of the oven and bake for 1.5 hours. When it comes out of the oven sift your nutmeg and cinnamon (mixture) over the pudding to lightly cover. DELICIOUS!