Easy rice pudding tray bake
This easy rice pudding tray bake combines creamy sour cream, vanilla, and nutmeg with rice for a comforting dessert. It's baked until golden and can be served warm or at room temperature.
Cook time 120 min
Prep time 10 min
Ingredients:
1/4 cup sugar3 cups milk (1% fat)
2 cups light sour cream
2 tsp vanilla extract
1/2 cup white rice
2 bay leafs
1 tsp ground nutmeg
Rice pudding is a classic and comforting dessert that is loved by many. This easy rice pudding tray bake recipe combines simple ingredients to create a creamy and delicious treat that can be enjoyed by the whole family. With just a few easy steps, you can have a warm and delightful dessert ready in no time.
Instructions:
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
Grease a medium-sized baking dish lightly with butter or a non-stick spray to prevent the pudding from sticking.
In a large mixing bowl, whisk together the 1/4 cup sugar, 3 cups 1% fat milk, 2 cups light sour cream, and 2 tsp vanilla extract until well combined and smooth.
Stir in the 1/2 cup white rice, 2 bay leaves, and 1 tsp ground nutmeg. Ensure the rice is evenly distributed throughout the mixture.
Pour the mixture into the prepared baking dish, spreading it evenly.
Place the baking dish in the preheated oven. Bake for 60-70 minutes or until the pudding is set and the top is golden brown. The rice should be fully cooked and tender.
Once baked, remove the dish from the oven and allow it to cool slightly. This will help the pudding set further. Discard the bay leaves before serving.
Serve warm or at room temperature. You can garnish with a sprinkle of ground nutmeg, cinnamon, or a dollop of whipped cream if desired.
With a few basic ingredients and some simple steps, you can create a comforting and delicious rice pudding tray bake. Perfect for any occasion, this creamy dessert is sure to be a hit with both kids and adults alike. Enjoy it warm from the oven or chilled from the fridge for a sweet treat.
Easy rice pudding tray bake FAQ:
A medium-sized baking dish is recommended for this recipe. Typically, a 9x13-inch baking dish will work well to ensure even cooking and a proper texture.
The pudding should be set and have a golden brown top after baking for 60-70 minutes. The rice should be fully cooked and tender to the bite. If it's still liquidy, continue baking and check every 5 minutes.
Yes, you can substitute light sour cream with Greek yogurt or regular sour cream for a similar consistency. Keep in mind that this may alter the flavor slightly, but it should still yield a creamy result.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve either chilled or reheat gently in the microwave before serving.
Yes, rice pudding can be frozen. Allow it to cool completely, then transfer to a freezer-safe container, leaving some space for expansion. It can be frozen for up to 2 months. Thaw in the refrigerator and reheat gently before serving.
Cooking Tips:
- Rinse the rice under cold water before cooking to remove excess starch and prevent clumping.
- Stir the pudding occasionally while baking to ensure even cooking and to prevent the rice from sticking to the bottom of the tray.
- You can add a sprinkle of cinnamon or a handful of raisins to the pudding for extra flavor and texture.
- Keep an eye on the pudding while it bakes, and if it starts to brown too much on the top, you can cover it with foil to prevent burning.
- Allow the pudding to cool slightly before serving to let it thicken and set properly.
Nutrition Facts
8 ServingsCalories 200kcal
Protein 6g
Carbohydrates 27g
Fiber 0.32g
Sugar 11g
Fat 7g
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