Sunday, May 30, 2010

Baked Rice Pudding

I know, the picture looks a little funky, but give it a chance.

This is "rice pudding" that my mom has made since we were kids. You bake it up into something that can be cut into bars. She usually added raisins, but I hate raisins. I used to pick them out when I was a kid, haha.

Baked Rice Pudding

1 c. milk
3 cups cooked brown rice
dash of salt
1/2 c. brown sugar, not packed
1 T. vanilla
3 eggs, beaten

Mix it all up, place it into an 8x8 pan, and bake it at 350 for about 45 minutes. It is ready when a toothpick stuck in the middle comes out clean and the pudding is set.

Eat cold or hot.


Kathy said...

Using brown rice makes it much more
nutritious. I always enjoy rice
pudding, with raisins, sorry, lol.

Castal said...

I will have to try this as an instant breakfast snack from the fridge. I normally cook my rice pudding on the stove, but being able to forget about it for a while AND have it portable both sound like a good idea.

And I would leave out the raisins too... though I might add in craisins instead since I love those in oatmeal and this is about as close to oatmeal bars as I will happily get.