Baked Rice Pudding

Let's Cook

1. Step 1.

   Preheat the oven to 325°F. Butter a 1 ½-quart shallow baking dish or six 6-ounce custard cups or ramekins. If desired, coat the bottom and sides with: (Fine cake or cookie crumbs)

2. Step 2.

   Place in a large bowl: 2 cups cooked short- or medium-grain white rice

3. Step 3.

   Beat together in a medium bowl until well blended: 1 ⅓ cups whole milk; 2 large eggs; 6 tablespoons sugar or brown sugar; 2 tablespoons unsalted butter, softened; 1 teaspoon vanilla; ⅛ teaspoon salt

4. Step 4.

   Add the milk mixture to the rice. If desired, also add: (⅓ cup raisins or golden raisins); (Finely grated zest of ½ lemon); (1 teaspoon lemon juice)

5. Step 5.

   Stir lightly with a fork to combine. Spread the rice in the prepared baking dish or cups. Bake until a knife inserted in the center comes out clean, about 40 minutes for the large pudding or 25 minutes for the smaller puddings. Serve warm with: Cream or a fruit sauce