Rice Pudding

A warm and delicious Baked Rice Pudding recipe made with cooked rice, cinnamon and raisins. This simple old-fashioned recipe is easy to make and uses ingredients you may already have on hand.

4 large eggs
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
3 cups milk, divided
1 cup heavy whipping cream
2 tsp. pure vanilla extract
½ tsp. ground cinnamon
3 cups rice, cooked and cooled
1 cup raisins, soaked in warm milk until plump

To Serve:
heavy cream or whipped cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Warm 1 cup of milk, remove from heat and add the raisins, let soak until plump, about 15-20 minutes.

Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.

Add the vanilla and cinnamon and mix well. Add the rice and raisins with milk, stir to combine. Make sure there are no clumps in the rice by using the back of a fork to break them up.

Pour mixture into a greased casserole dish. Any oven-safe dish will work - you can use one pan to bake at least 9x9'' or bigger, or smaller individualized serving dishes.

Place the filled casserole dish inside a larger, oven-proof dish. Add about 2" of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.

If using a 9x9" or slightly larger pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). Serve warm with cream.

Leftovers store well in the refrigerator for up to 5 days.

Makes 6 servings.

Nutritional Information:
Calories: 529kcal, Carbohydrates: 74g, Protein: 11g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 175mg, Sodium: 117mg, Potassium: 458mg, Fiber: 2g, Sugar: 31g, Vitamin A: 940IU, Vitamin C: 1.6mg, Calcium: 201mg, Iron: 1.4mg