Oh, let me tell you about *mom’s old fashioned baked rice pudding*! Every time I make it, I’m instantly transported back to my childhood kitchen, where the sweet aroma would swirl around as it baked. There was something magical about waiting for that golden top to form, knowing a creamy, comforting treat was just moments away. I can still hear my mom humming softly while she stirred the pot, and honestly, that warm feeling of nostalgia fills my heart every time I take a spoonful. It’s not just a dessert; it’s a hug in a bowl that brings the family together. Whether it’s a chilly evening or a special gathering, this classic pudding never fails to evoke smiles and happy memories. Trust me, once you try it, you’ll understand why it’s a cherished favorite!
Ingredients List
- 1 cup uncooked rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large eggs, beaten
These ingredients come together to create that creamy, dreamy texture that makes *mom’s old fashioned baked rice pudding* so special. Make sure to use whole milk for the richest flavor, and don’t skimp on the vanilla—it’s what gives this dish its warm, inviting aroma. Each element plays a crucial role in crafting this nostalgic dessert that feels like home in every bite!
How to Prepare *Moms Old Fashioned Baked Rice Pudding*
Step 1: Preheat and Cook Rice
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is key because it ensures your pudding bakes evenly and develops that beautiful, golden top we all love. While the oven is warming up, cook your rice according to package instructions. It’s super important to get the rice just right; you want it fluffy but not too mushy. Let it cool slightly while you gather the rest of your ingredients!
Step 2: Mix Ingredients
Now, let’s get mixing! In a large mixing bowl, combine your cooked rice with the milk, sugar, salt, vanilla, and cinnamon. Oh, the smell of vanilla mixed with cinnamon is just heavenly! Once that’s blended, gently fold in the beaten eggs. Make sure everything is mixed well—this is the heart of the pudding, so you want it to be nice and creamy. Trust me, you’ll want to take a little taste at this stage, just to ensure it’s as delicious as you remember!
Step 3: Bake the Pudding
Time to bring it all together! Pour that lovely mixture into a greased baking dish, spreading it out evenly. Pop it in the oven and let it bake for about 45 minutes. You’ll want to stir it occasionally to ensure even cooking. The pudding is done when it’s set in the middle and has that custardy jiggle. Keep an eye on it, and once it’s golden and perfect, take it out and let it cool slightly before serving. Trust me, the wait will be worth it!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons why *mom’s old fashioned baked rice pudding* is a must-make! First off, the ingredients are incredibly simple. You probably have most of them in your pantry right now! That means fewer trips to the store and more time to enjoy the process of cooking.
Another thing I adore about this recipe is how quick it is to whip up. With just a little prep time, you can have a delicious dessert baking away while you get on with your day. Plus, the aroma that fills your kitchen is absolutely delightful and will have everyone eagerly awaiting a taste.
But let’s be honest—the best part about this pudding is the comforting nostalgia it brings. Each bite is like a warm hug from the past, reminding you of family gatherings and cozy evenings. It’s those memories that make this dessert so special.
And don’t forget about its versatility! You can serve it warm or chilled, topped with a sprinkle of extra cinnamon, or even a drizzle of caramel sauce if you’re feeling fancy. Whether it’s a casual weeknight treat or a festive occasion, this pudding fits right in. Seriously, what’s not to love? Give it a try, and I promise you’ll be hooked!
Tips for Success
Alright, let’s make sure your *mom’s old fashioned baked rice pudding* turns out just perfect! First off, keep an eye on your rice while it cooks; you want it fluffy but not overly soft. If it’s a bit undercooked, that’s okay—remember, it will continue to absorb moisture in the oven!
When combining your ingredients, be gentle as you mix in those beaten eggs. Over-mixing can lead to a rubbery texture, and we definitely want that creamy goodness! I also recommend using fresh spices whenever possible; they really elevate the flavor. And don’t skimp on the vanilla extract—it’s the secret ingredient that makes this pudding sing!
Finally, patience is key! Let your pudding cool slightly before diving in; it helps it set just right and makes serving a breeze. Follow these tips, and you’ll have a delicious, comforting dessert that will wow everyone!
Nutritional Information
Here’s a quick look at the estimated nutritional data for each serving of *mom’s old fashioned baked rice pudding*. Keep in mind that these values can vary slightly based on specific ingredients and portion sizes, but this will give you a good idea of what you’re enjoying:
- Calories: 200
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 70mg
- Carbohydrates: 35g
- Sugar: 20g
- Fiber: 1g
- Protein: 6g
- Sodium: 150mg
This creamy dessert is not just a treat for the taste buds but also a comforting option that fits into a balanced diet. So go ahead and indulge, because sometimes a little nostalgia on your plate is just what you need!
FAQ Section
Can I use a different type of rice?
Absolutely! While I love using regular long-grain white rice for its fluffy texture, you can also experiment with other types such as Arborio or jasmine rice. Arborio will give you a creamier consistency due to its higher starch content, which can be delightful! Just keep in mind that different rice may alter the cooking time slightly, so adjust as needed to ensure it’s cooked perfectly.
How should I store leftovers?
Storing leftovers is super easy! Just let your *mom’s old fashioned baked rice pudding* cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat individual servings in the microwave for about 30 seconds to a minute, or in the oven at 350°F (175°C) until warmed through. You might want to add a splash of milk to keep it creamy while reheating!
Can I make this recipe ahead of time?
Yes, you can definitely prepare this pudding in advance! You can make it a day or two ahead of time and store it in the fridge. Just be sure to let it cool completely before covering it. When you’re ready to serve, you can enjoy it cold or warm it up. If you choose to bake it ahead of time, just know that the texture might firm up a bit in the fridge, but it’ll still taste just as delicious. It’s a great option for meal prep or holiday gatherings!
Serving Suggestions
When it comes to enjoying *mom’s old fashioned baked rice pudding*, the possibilities are endless! I love to serve it warm, topped with a generous sprinkle of cinnamon for that extra cozy touch. If you’re feeling adventurous, try adding a dollop of whipped cream or a scoop of vanilla ice cream on top—trust me, the creaminess pairs perfectly with the pudding’s texture.
For a little twist, you can also drizzle some caramel or maple syrup over each serving for a sweet finish. Fresh fruit, like berries or sliced bananas, adds a delightful burst of flavor and color, making it even more appealing. You could even serve it alongside a cup of spiced chai or a rich coffee to balance the sweetness. Whatever you choose, these additions will definitely enhance your rice pudding experience and make it feel even more special!
Print
Mom’s Old Fashioned Baked Rice Pudding: 7 Cozy Comforts
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic dessert made with rice, milk, and spices.
Ingredients
- 1 cup rice
- 4 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rice according to package instructions.
- In a bowl, combine cooked rice, milk, sugar, salt, vanilla, and cinnamon.
- Add beaten eggs and mix well.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes, stirring occasionally, until set.
Notes
- Serve warm or chilled.
- Top with extra cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: moms old fashioned baked rice pudding
