Baked Rice Pudding (Gluten Free)

Not much says love more than comfort food... the impending Valentines Day and the rain we're finally getting in Los Angeles has compelled me to fix up some rice pudding. This recipe is so simple that you can whip this up in just a few minutes.

One of my best friends, Cristina, used to make rice pudding for me all the time, it was so rich and creamy and delightful. Growing up my mom made a stove top version that came from a family recipe... and I'll admit I occasionally pick up a cup of Senor Rico Arroz con Leche.

Baked Rice Pudding

• 2 cups cooked white rice
• 1 (14 ounce) condensed milk
• 2 egg yolks
• 1 tablespoon vanilla extract
• ground cinnamon for garnish

Directions:

1. Preheat oven to 350. 

2. In a casserole dish mix cooked white rice with egg yolks, vanilla extract and condensed milk. Be sure that

everything is combined very well so you don't end up with spots of unflavored rice. 

3. Place in oven. Bake for 45 minutes or until top begins to golden and pudding has firmed. 

4. Remove from oven and serve warm or chilled. Serve with a dusting of cinnamon if you desire. 

Growing up I remember rice pudding having raisons in it so feel free to add variations to this dish as you wish... a little orange zest, raisons or other chopped dry fruit, ground ginger. You can also used smaller ramekin dishes to make individual serving size puddings. 

Enjoy! xoxo - Iris