Baked Rice Pudding Recipe is the best rice pudding you can put in your mouth.
It is baked in the oven with rice, evaporated milk, dark raisins and cinnamon, topped with luscious homemade Whipped Cream Made From Scratch to give your guests a scrumptious, old fashioned recipe taste to remember.
When my siblings and I were growing up, puddings were often the dessert in our home and in the homes of relatives and friends.
It could have been they were made and served so often because they were so delicious, easy to make and contained readily available ingredients at cheap prices.
Whatever the reasons, everybody liked rice pudding.
I remember the ones that Mama baked in a pan called a "pudding pan".
They were a little soupy, full of dark raisins and piled high with billowing, luscious meringue, sweetened with a little vanilla extract.
I never saw Mama make one using a recipe so I never got a recipe from her, of course.
However, I do remember her mixing her puddings in the pan she baked them in, then beating her egg whites with a fork and placing the meringue on top of the pudding.
She didn't have a hand mixer so that is how she mixed her cakes and puddings and other goodies back then... with a spoon and a fork.
For this recipe, I tried to come up with a one that tasted and looked like Mama's did in the 1940s and 1950s.
I couldn't figure out how she got her meringue on top of a soupy rice, milk and egg mixture. So instead, I topped it with my old faithful, homemade Whipped Cream Made From Scratch.
I was excited at the results, the look and... I got the taste!
I think you will say this is the best Oven Baked Rice Pudding Recipe you have used.
Add water and butter in a medium saucepan. Bring to boil on medium heat and stir in rice.
Cover. Reduce heat to low and let simmer 18 minutes.
Remove from heat.
While rice is cooking, beat eggs until frothy in a stand mixer bowl until frothy.
Stir in sugar. Stir in vanilla extract and beat on medium until the sugar is well incorporated.
Slowly stir in evaporated milk until well mixed.
Stir in raisins. Set aside unless your rice is ready.
When rice is done, stir in the hot rice and mix well.
Pour mixture carefully into a 2 quart casserole dish or baking pan.
(The rice and raisins will sink. That's OK because you are going to stir your pudding later.)
Bake in a preheated 325F oven for 30 minutes.
Stir pudding. Sprinkle ground cinnamon over rice and stir lightly again.
NOTE: You can sprinkle the cinnamon over rice before you put it in the oven the first time.
However, I have found on occasions the cinnamon will develop a bitter/burned taste when sprinkled on top and cooked a long time.
If your oven is very small you may need to remove the pudding it from the oven to stir it and sprinkle on the cinnamon.
Bake an additional 15-20 minutes.
If you like your pudding very creamy, bake it only an additional 15 minutes.
If you like it a little thicker the way these images show, bake it the full additional 20 minutes.
Remove from the oven and let cool at least 15 minutes. Your pudding will continue cooking in the pan somewhat, as it cools.
Therefore, it will be a little thicker when it gets cold as the rice sucks up more moisture as it sets.
Serve immediately warm or serve it cold. Chilled in the refrigerator a few hours, if preferred.
Serve it with the Whipped Cream Topping From Scratch recipe below or ice cream of your choice.
A dollop of vanilla ice is amazing served as a side with this Baked Rice Pudding Recipe.
Whip chilled cream until peaks form. Sprinkle sugar over whipped cream. Add vanilla extract and whip some more until it is thick enough to spread.
Do Not over beat whipping cream or it will turn to butter.
Serve on top of Baked Rice Pudding Recipe and sprinkle generously with ground cinnamon.