Lemony Brown Sugar Baked Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I added in dried sweet cherries in place of the raisins, it is simply outstanding! Remember if you are using dried cherries, make certain to purchase the sweet dried cherries, not the tart kind! Just a hint, wash your rice with cold water under a strainer before using! Ingredients:
1 3/4 cups water |
1/4 cup lemon juice |
1 cup raisins or 1 cup sweet dried cherries |
1/2 cup uncooked white rice |
2 cups whole milk |
2 cups half-and-half cream |
2/3 cup light brown sugar (or more if desired) |
1/2 teaspoon salt |
1/2 lemon, zest of |
1/4 teaspoon cinnamon |
Directions:
1. Set oven to 325 degrees.
2. Grease a 1-1/2-quart baking dish.
3. In a saucepan, heat the water and lemon juice to boiling.
4. Remove from heat and drop in the raisins (or dried cherries if using).
5. Let sit for 3-4 minutes to absorb the liquid and plump up.
6. Combine the rice with milk and half and half cream, brown sugar and salt in the prepared baking dish; mix to combine.
7. Bake for about 1 hour, stirring often so the rice doesn't settle to the bottom.
8. Remove from oven and stir in the lemon juice/water/raisin mixture with the lemon rind and the cinnamon.
9. Return to oven and bake for about another 1-1/2 hours, or until the milk is absorbed.
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