crustless rice pudding pie
(1 RATING)
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!
No Image
prep time
30 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 large can evaporated milk
- 1 cup whole milk
- 3 - eggs
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1/2 cup rice, uncooked
- 1/4 cup raisins, if desired
- 1/3 cup granulated sugar
- - cinnamon to sprinkle on top
How To Make crustless rice pudding pie
-
Step 1Heat oven to 350 degrees. Grease a 2 quart casserole dish.
-
Step 2Cook rice in unsalted water until done, according to the box directions.
-
Step 3Add the butter and sugar, and stir well to incorporate.
-
Step 4In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
-
Step 5Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
-
Step 6Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
-
Step 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.
-
Step 8Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes