Baked Rice Pudding
Extra creamy Baked Rice Pudding with warm notes of cinnamon and orange is an easy dessert that only requires 10 minutes of prep time! Naturally gluten-free, yet sinfully decadent.
Servings: 8
Calories: 293kcal
Ingredients
- 4 cups half and half
- 1 ½ cup whole milk
- ½ cup granulated sugar
- ¾ teaspoon Kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 scant teaspoon orange zest (optional)
- ⅔ cup long-grain white rice
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F and have ready a greased, 2-quart casserole dish.
- Add the half and half, milk, sugar, salt, cinnamon, cloves, and zest to a large saucepan and bring to medium-high heat. Stir occasionally, until the mixture comes to a boil. Stir in the rice and vanilla and remove from the heat.
- Remove from the heat and carefully pour the saucepan contents into the prepared dish, and bake for 45 minutes.
- Carefully remove the dish from the oven, slowly whisk to bake up any clumps (the liquid will be very hot -- do not touch), and return to the oven to bake for an additional 45 minutes more.
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 288mg | Potassium: 239mg | Fiber: 1g | Sugar: 15g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg