mom’s baked rice pudding with cinnamon

Mom’s baked rice pudding is the absolute BEST! The warm casserole with cinnamon and raisins is perfect for cold days. A real soulfood!

There are some dishes that I associate with my childhood and simply make me happy. 🙂

For example one of my absolute favorites – the Linzer Cake, which my grandma always made. Cinnamon, nuts, brown sugar, jam, all baked to perfection. Mmm…

Or mom’s baked rice pudding.

IT IS HEAVENLY GOOD!

And perfect for cozy, cold days like we have right now.

THE PREPARATION

The preparation is very simple. You start by cooking the rice pudding: Put milk, water, ginger, salt, sugar and short grain rice in a pan and simmer for about 20-25 minutes until the rice is cooked. You should stir from time to time so that the rice does not burn on the bottom.

Then mix the rice pudding with butter, eggs and raisins, put the mixture into a form and bake the casserole for about 40 minutes.

You see, it is really VERY SIMPLE.

And so, so delicious!

This is how I like to eat mom’s baked rice pudding:

. Fresh from the oven and still hot or at least warm.
. Topped with maple syrup, honey or powdered sugar.
. Served with apple sauce, a fruit toaster or a compote.

The baked rice pudding is good at any time of the day- breakfast, lunch, snack, supper. You can also wrap it up in a box and enjoy it on the go!

mom’s baked rice pudding with cinnamon

Mom’s baked rice pudding is the absolute BEST! The warm casserole with cinnamon and raisins is perfect for cold days. A real soulfood!

Keyword breakfast inspiration, Frühstück
Prep Time 10 minutes
Cook Time 70 minutes

Ingredients  :

1 and 2/3 cup milk
1 and 2/3 cup water
250 g short grain white rice
60 g sugar
1/2 tsp salt
1/2 tsp ginger powder
1 tsp cinnamon
3 medium organic eggs
80 g Butter
1 hand full raisins
1 tsp baking powder

Instructions  :

– Bring milk, water, rice, sugar, salt, ginger and cinnamon to a boil in a pot. Turn back to low heat and let simmer for about 20 minutes until the rice is cooked. Stir constantly.
– Preheat the oven to 175°C/350°F top/bottom heat. Grease a baking tin (approx. 10 x 6 inches) with butter.
– Once the rice is soft quickly add eggs, butter in small pieces, raisins and baking powder and stir well to combine. Empty the mixture into the form. Bake covered with a lid or aluminium foil for about 35 minutes. Put the lid or tin foil down and bake for another 5-10 minutes until the surface is golden brown.
– Best served warm. Mom’s baked rice pudding tastes delicious with powdered sugar, maple syrup or honey and served with apple sauce or a fruit compote.