Baked Brown Rice Pudding

Baked Brown Rice Pudding
Photo by Scott Phillips


  • 1 tsp. vanilla extract
  • Pinch ground nutmeg
  • ½ cup raw brown rice
  • 1-½ cups heavy cream
  • 2 Tbs. sugar
  • ¼ cup raisins
  • 1 can (12 oz.) evaporated milk
  • + 5 more ingredients
    • ¼ tsp. ground cinnamon
    • 4 oz. (1 cup) walnuts, chopped medium coarse
    • 1/3 cup packed dark brown sugar
    • 1 Tbs. unsalted butter
    • Pinch salt

Put the rice in a medium saucepan and cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the rice is tender, about 30 min. It should still have a little bite to it. Heat the oven to 300°F. Have ready a shallow, 2-qt. baking dish. When the rice is cooked, drain it we...

View full recipe at Fine Cooking


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