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Chilean Rice Pudding

Chilean Rice Pudding
10 min
40 min
8 to 10 servings, about 1/2 cup each
  • This Chilean rice pudding easy quick, easy and is flavored with lemon peel. Instead of the pudding cooking exclusively on the stove, this version is baked.

Key Ingredients


Make It

Step 1

Preheat oven to 350° F. Grease 9-inch baking dish with butter.

Step 2

Combine rice and water in a large saucepan; heat over medium heat. Bring to a boil; reduce heat to low. Cook for 15 minutes or until rice is tender.

Step 3

Whisk evaporated milk, eggs, sweetened condensed milk, lemon peel and vanilla extract in a large bowl until combined.

Step 4

Combine rice and milk mixture in prepared baking dish. Bake for 25 minutes.

Step 5

Whip cream in small bowl until stiff peaks form. Fold whipped cream into rice; let cool. Mixture will thicken.

Step 6

Serve in individual bowls; garnish with ground cinnamon and chopped grapes.

Recipe Notes

Add chopped peanuts or pecans for flavorful texture. Soak grapes in sweet wine overnight in refrigerator.

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