Creamy Rice Pudding Casserole Bake
Creamy baked rice pudding casserole, easy and comforting dessert with vanilla and cinnamon.
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Discover this creamy rice pudding casserole bake recipe. Easy to make, comforting, and perfect for dessert lovers.
Recipe Details
Prep time
15m
Cook time
30m
Rest time
0s
Total time
45m
Prep time
15m
Cook time
30m
Rest time
0s
Total time
45m
Ingredients
Servings:
1
1
- 60 g white long grain rice uncooked
- 250 ml whole milk
- 30 g granulated white sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 10 g unsalted butter melted
- 0.5 teaspoon ground cinnamon
- 1 pinch salt
Origins International
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Rinse the white long grain rice under cold water until water runs clear.
- In a medium saucepan, combine the rinsed rice and whole milk. Bring to a gentle boil over medium heat.
- Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender and milk is mostly absorbed, about 20 minutes.
- In a mixing bowl, whisk together the large egg, granulated white sugar, vanilla extract, melted unsalted butter, ground cinnamon, and a pinch of salt until smooth.
- Add the cooked rice and milk mixture to the egg mixture and stir well to combine.
- For the rice pudding mixture into a greased small casserole dish.
- Bake in the preheated oven for 25 to 30 minutes until the top is lightly golden and the pudding is set but still creamy.
- Remove from oven and let cool slightly before serving.
Tips
- Use whole milk for a creamier texture.
- Stir the rice occasionally while cooking to prevent sticking.
- Let the pudding cool slightly to thicken before serving.
Serving Suggestions
- Fresh berries
- Whipped cream
- Cinnamon sprinkle
Enjoy this creamy rice pudding casserole warm or chilled, perfect as a comforting dessert any time.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 0.5
- Sodium (g): 0.05
- Sugar (g): 12
- Fat (g): 3
- Carbohydrates (g): 22
- Protein (g): 3
- Calories: 130
- Cholesterol (g): 0.05
- Saturated Fat (g): 1.8
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