crustless rice pudding pie
(1 rating)
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This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!
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(1 rating)
yield
8 -10
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For crustless rice pudding pie
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1 lgcan evaporated milk
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1 cwhole milk
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3eggs
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2 Tbspbutter
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2 tspvanilla extract
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1/2 crice, uncooked
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1/4 craisins, if desired
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1/3 cgranulated sugar
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cinnamon to sprinkle on top
How To Make crustless rice pudding pie
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1Heat oven to 350 degrees. Grease a 2 quart casserole dish.
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2Cook rice in unsalted water until done, according to the box directions.
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3Add the butter and sugar, and stir well to incorporate.
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4In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
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5Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
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6Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
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7Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
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8Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Crustless Rice Pudding Pie:
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