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Amish Baked Rice Pudding Recipe

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Mary's OldFashioned Amish Rice Pudding
Mary's OldFashioned Amish Rice Pudding from tracyfredrychowski.com

Description

Amish Baked Rice Pudding is a classic and comforting dessert that originated in the Amish communities of Pennsylvania. It is a creamy, sweet, and rich pudding made with rice, milk, eggs, sugar, and a variety of warm spices. This dish is perfect for family gatherings, holidays, or any occasion that calls for a warm and satisfying dessert.

Prep Time

The preparation time for Amish Baked Rice Pudding is relatively short. It takes around 15 minutes to prep all the ingredients.

Cook Time

The cook time for Amish Baked Rice Pudding is around 1 hour and 15 minutes.

Ingredients

  • 1 cup uncooked white rice
  • 2 cups water
  • 4 cups milk
  • 4 eggs
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Equipment

  • Measuring cups and spoons
  • Large mixing bowl
  • Whisk
  • 9x13 inch baking dish
  • Large pot

Method

  1. Preheat the oven to 350°F (175°C).
  2. Bring the rice and water to a boil in a large pot. Reduce heat to low, cover, and simmer for 20 minutes.
  3. In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
  4. Add the cooked rice to the milk mixture and stir well to combine.
  5. Pour the mixture into a 9x13 inch baking dish.
  6. Bake for 1 hour and 15 minutes or until the pudding is set and lightly browned on top.
  7. Remove from the oven and let it cool for 10 minutes before serving.

Notes

  • For best results, use long-grain white rice like basmati or jasmine.
  • You can add raisins or chopped nuts to the pudding mixture for added texture and flavor.
  • Leftover pudding can be stored in the refrigerator for up to 3 days.

Nutrition Info

One serving of Amish Baked Rice Pudding (1/12th of the recipe) contains:

  • Calories: 264
  • Protein: 7g
  • Carbohydrates: 43g
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 89mg
  • Sodium: 152mg
  • Potassium: 245mg
  • Sugar: 32g

Recipe Tips

  • Make sure to rinse the rice thoroughly before cooking to remove any excess starch.
  • Do not overcook the rice as it will become too mushy and the pudding will not have the desired texture.
  • For a more indulgent dessert, you can serve the pudding warm with a dollop of whipped cream or a drizzle of caramel sauce.

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