It seems to me that there are two kinds of rice pudding in the world–the creamy, stovetop kind and the more dense, baked-in-the-oven kind. Both are delicious, old-fashioned foods. If you prefer the creamy, stovetop kind, this recipe is excellent and has never failed me (although I cut the sugar in half). This creamy, stovetop pudding can be topped with dried or fresh fruit, whipped cream, chopped nuts or chocolate.
However, I have a special place in my heart for the baked-in-the-oven kind of rice pudding, because that is what I ate growing up and is one of the foods that I have a very vivid taste memory of from childhood. It is an excellent way to use leftover cooked rice, and if you restrain yourself somewhat on the sugar content, this is a decent dessert from a nutritional standpoint. Because we have decreased our grain consumption considerably (they are at the top of our pyramid instead of the bottom), this recipe would fall into the category of “sometimes” treat for our family–but the other day when I had leftover rice, I had to make it. I’m sure my mom used the recipe from Joy of Cooking, which I’ve adapted here. If you want to gild the lily, serve it with whipped cream.
Note–when we do cook grains, we use the Weston A Price recommendations and soak them overnight with water and a spoonful of yogurt before cooking.
|Old Fashioned Baked Rice Pudding||
- 1/2 cup maple syrup
- 2 large eggs
- 2 cups whole milk
- 1 TBLS vanilla extract
- 1/2 cup butter, melted
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 1/2 cups cooked brown rice (I prefer short grain but any kind will work)
- 3/4 cup raisins
- 1/4 cup brown rice flour
- pinch salt
- butter for pan
- Preheat oven to 300 degrees.
- Butter a 9×12 baking dish.
- Mix together the milk, eggs, vanilla and melted butter.
- Add the remaining ingredients and mix well.
- Pour the mixture into the buttered pan.
- Bake for 60-90 minutes, until light brown and set in the center (no longer jiggly).
- Serve warm or room temperature.