Grandma’s Old-fashioned Creamy Baked Vanilla Rice Pudding Recipe With Cinnamon & Raisins | Desserts

Grandma’s Old-fashioned Creamy Baked Vanilla Rice Pudding Recipe With Cinnamon & Raisins | Desserts

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Rice pudding in an previous-fashioned recipe that is eaten all around the entire world. Rice pudding is designed with rice, some type of cream, eggs, sugar, spices, vanilla and raisins. This simple baked rice pudding recipe with cinnamon and raisins is super very simple to make and could just take you back to easier times. (Grandma would love this recipe!)

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Be absolutely sure not to overcook the rice. It is basically much better to undercook the rice for this dessert recipe. You could get innovative with this recipe by introducing other dried fruit like apples, cranberries, blueberries, cherries or dates. Provide this creamy rice pudding for dessert or for breakfast. Why not? Serve the rice pudding at place temperature. Keep any leftovers in the refrigerator. 

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Cuisine: American
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Prep Time: 50 minutes
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Cook Time: 40 minutes (ovens differ)
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Overall Time: 10 minutes
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Servings: 8 to 10

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Ingredients

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  • 3 cups cooked rice, cooled
  • 4 cups half and 50 percent
  • 3 eggs
  • 2/3 cups granulated sugar
  • 2 teaspoons vanilla
  • 1 teaspoon floor cinnamon
  • 1/2 teaspoon floor nutmeg
  • pinch of salt
  • 3/4 cup raisins 

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Here’s how to make it: 

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  1. Whisk jointly the half and fifty percent, eggs, sugar, vanilla, cinnamon, nutmeg and salt collectively in a bowl. Blend nicely.
  2. Gently stir in the rice and raisins. 
  3. Spoon the combination into a greased casserole dish or 9×9-inch baking pan. Sleek the major. Bake in a preheated 350-diploma F oven for about 40 minutes or until finally sides are set but centre still a bit jiggles. Remove and let the pudding sit for at minimum 20 minutes in advance of serving. 

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