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Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
4 cups cooked rice 4 cups whole milk 2 cups cream 6 large eggs 1 cup sugar | 1 1/2 cups raisins or other dried fruits (Optional) 1/2 teaspoon salt 1 teaspoon cinnamon plus more for sprinkling 1/2 teaspoon nutmeg (optional) |
Step by Step Instructions
Preheat oven to 325 degrees.
Place cooked and cooled rice into a deep casserole (3 or quart).
Mix raisins or other dried fruit in with the rice to distribute evenly. Set aside.
Beat eggs together until well blended.
Add milk and cream and continue to beat to blend.
Add sugar and salt and blend well.
Pour egg mixture over the rice and dried fruit.
Sprinkle the top with 1 teaspoon of ground cinnamon.
Bake, uncovered for 90 minutes or until the top is browned and appears to be set with a slight jiggle to it.
Remove from oven and allow to cool for at least 30 minutes before serving.
Remaining pudding should be stored in the refrigerator and eaten within 3 to 5 days.
Enjoy!
Mommom's
Baked Rice Pudding
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