Belizean Baked Rice Pudding
At a Glance
- Prep
- 30 minutes
- Cook
- 1 hour
- Total
- 1 hour 30 minutes
- Servings
- 12 serving(s)
Categories
- Dessert
- Belizean
- Baking
- Stove Top
Dietary
- Kosher
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I've tried a few rice pudding recipes before, but never had it baked. The recipe says you can serve it warm or after cooling. I have no idea how much this makes or how long you should bake it, but I'll update the recipe as soon as I make it or you leave me a review to give me the information.
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Equipment
Pot, mixing bowl, baking pan, oven
Ingredients
- 1 cup uncooked rice
- 1/2 cup sugar
- 1/2 cup butter
- 14 1/2 ounces evaporated milk
- 6 ounces sweetened condensed milk
- 3 eggs, whipped until fluffy
- 1/2 teaspoon lemon extract or 1 teaspoon lemon zest
- 1/2 nutmeg, grated
- 1/2 teaspoon cinnamon
- 2 ounces raisins (optional)
Instructions
Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
Preheat oven to 350 degrees.
Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).
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