Description
A classic custard-style baked rice pudding made with cooked rice, milk, cream, eggs, and warm cinnamon, baked gently in a water bath for a rich and creamy nostalgic dessert.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3 cups whole milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 cups cooked white rice
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch casserole dish.
- In a large bowl beat the eggs and granulated sugar until well combined.
- Slowly whisk in the milk and heavy cream until the mixture becomes smooth.
- Add the vanilla extract and cinnamon and stir well.
- Mix in the cooked rice and raisins until evenly distributed.
- Pour the mixture into the prepared casserole dish or divide it into ramekins.
- Place the dish inside a larger baking pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish.
- Bake for 40–55 minutes until the top is set but the center remains slightly jiggly.
- Remove the dish from the water bath and allow it to cool slightly.
- Serve warm, optionally sprinkled with additional cinnamon.
Notes
- The water bath helps create a smooth custard texture and prevents curdling.
- Allow freshly cooked rice to cool slightly before adding to the custard mixture.
- A splash of milk can be added when reheating to restore creaminess.
- The pudding can be served warm or chilled depending on preference.
- Overbaking may cause the pudding to become too firm.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 135 mg
