Baked Rice Pudding With Spiced Raisins Recipe

About this recipe

A comforting gluten-free dessert featuring creamy rice, warm spices, and sweet raisins, perfect for a satisfying dinner treat. This vegetarian dish is baked to perfection for a delightful texture.

Ingredients

• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 30 ml The Select Aisle Natural Vanilla Extract
• 1 kg Whole Farm Grocery Sugar (Packet)
• 500 g Whole Farm Grocery Raisins 500 G
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a baking pan with butter or oil.
2. 2. In a medium saucepan, combine 1 cup of milk and 1/2 cup of water. Heat slowly over medium heat until hot but not boiling.
3. 3. Add 1 cup of rice, 1 cup of sugar, and 1/2 teaspoon of salt to the saucepan. Stir thoroughly to combine. Then, reduce the heat to low and cook the mixture for 2 hours, stirring occasionally to prevent sticking.
4. 4. Reduce the heat to low and cook the mixture for 2 hours, stirring occasionally to prevent sticking.
5. 5. Remove the saucepan from heat and stir in the remaining 1 cup of milk, 1/2 cup of raisins, 2 tablespoons of nutmeg, and 3 tablespoons of vanilla extract. Mix well.
6. 6. Pour the mixture into the greased baking pan and spread it evenly.
7. 7. Bake in the preheated oven for 1 hour, or until the pudding is set and lightly golden on top.
8. 8. Remove from the oven and let cool slightly before serving. Enjoy warm or chilled.