It’s weird how easy it is to get stuck in a rut when it comes to the kitchen. I’ve had roughly the same dinner four times in the last two weeks. I’m not complaining, especially since I think it is pretty good, but I definitely could use a little jump start in the creativity department. That said, it is definitely winter and I am interested in warm, comfort food that makes me feel better about the dreary skies. One of my old standy-bys is baked rice pudding.
Why baked? Because I find it is both easier to make (or at least requires less attention) and come out a little more exciting than the stove top version.
- 1 cup cooked rice (either stove top, boil in bag type or out of a rice cooker)
- 2 1/2 cups whole milk (or, if you want it super rich, heavy cream)
- 3 beaten eggs
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)– add in (or substitute) dried cranberries or slivered almonds
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- Preheat oven to 375F.
- Mix all ingredients in a large bowl until well combined.
- Pour into a baking dish (8×8 or larger) and place in oven.
- Bake for 1.5 hours or until lightly brown.
- Let cool slightly. Can be served warm (my favorite). Refrigerate if not using immediately.