Literary Lagniappe

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Baking with Emily Cale


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


  1. Preheat oven to 375F.
  2. Mix all ingredients in a large bowl until well combined.
  3. Pour into a baking dish (8×8 or larger) and place in oven.
  4. Bake for 1.5 hours or until lightly brown.
  5. Let cool slightly. Can be served warm (my favorite). Refrigerate if not using immediately.


Happy Baking!



Author: emilycale

Erotic romance writer. Runs on caffeine and wine. Don't feed after midnight.

3 thoughts on “Baking with Emily Cale

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