Pecan Baked Rice Pudding
Ingredients
- 1 ½ cups cooked jasmine rice (cooled or leftover)
- 2 large eggs, beaten
- 1 ½ cups milk (I used 2%)
- ½ cup heavy cream
- ¾ cup sugar
- 1 tablespoon honey
- 1 teaspoon fresh nutmeg, grated
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
- Grease a 9x12 casserole dish with butter or cooking spray, and preheat the oven to 350 degrees. 2. Whisk all ingredients (except rice) until well combined. Stir in cooled, cooked rice (leftover is great). 3. Pour rice mixture in casserole dish and bake, uncovered, for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. 4. Allow to cool at least 30 minutes before serving. Tastes great warm or chilled!