CRUSTLESS RICE PUDDING PIE
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!
Provided by Linda Seide
Categories Puddings
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
- 2. Cook rice in unsalted water until done, according to the box directions.
- 3. Add the butter and sugar, and stir well to incorporate.
- 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
- 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
- 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
- 7. Bake 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.
- 8. Enjoy!
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Mostofa Khan
[email protected]I've never made a rice pudding pie before, but this recipe made it so easy. It turned out perfectly and was a big hit with my family.
Pinky Tebogo
[email protected]I'm not sure what I did wrong, but my pie turned out really runny. I think I might have added too much milk.
Rakan Othman
[email protected]This is my new go-to rice pudding pie recipe. It's so easy to make and it's always a hit with my family and friends.
Ruvimbo Muchaita
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it.
Alin Gautam
[email protected]This pie was a bit bland for my taste. I think I would add some more spices next time.
Samantha Shaw
[email protected]I followed the recipe exactly and my pie turned out great! It was a little time-consuming to make, but it was worth it. I will definitely be making this again.
pir shahzad Sha
[email protected]This pie was a little too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a good recipe.
Abdi Rahmaan
[email protected]I was pleasantly surprised by how good this pie was. I'm not usually a fan of rice pudding but this pie was light and fluffy with a wonderful flavor.
Kamil Hussain
[email protected]I've made this rice pudding pie several times now and it's always a crowd-pleaser. It's so easy to make and it's always a hit.
Mama Ako
[email protected]I substituted almond milk for the regular milk and it was still delicious.
Tim Patrick
[email protected]This crustless rice pudding pie was a delight! It had a creamy, velvety texture and the perfect balance of sweetness. I followed the recipe exactly and it turned out perfectly. I served it with fresh berries and whipped cream, and it was a hit with m