Old Fashioned Creamy Baked Rice Pudding
Ingredients:
¾ cup uncooked white rice (short-grain or medium-grain work best)
4 cups whole milk (or half-and-half for extra creaminess)
1 cup heavy cream
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ teaspoon salt
½ cup raisins (optional)
1 tablespoon butter, for greasing the baking dish
Ground cinnamon or nutmeg for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (165°C). Lightly grease a 2-quart baking dish with butter.
2. Cook the Rice:
In a medium saucepan, bring 1 ½ cups of water to a boil. Add the rice and reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside to cool slightly.
3. Make the Custard Mixture:
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
Gradually whisk in the milk and heavy cream until everything is well combined.
4. Assemble the Pudding:
Stir the cooked rice and raisins (if using) into the custard mixture. Mix until evenly distributed.
Pour the rice and custard mixture into the prepared baking dish.
5. Bake the Rice Pudding:
Place the baking dish in a larger pan and fill the larger pan with enough hot water to come halfway up the sides of the baking dish (this water bath helps to cook the pudding evenly and prevents it from curdling).
Carefully transfer to the preheated oven and bake for 60-75 minutes, or until the pudding is set but still slightly jiggly in the center. The top should be golden brown.
6. Cool and Serve:
Remove the pudding from the oven and let it cool slightly. It will continue to firm up as it cools.
Serve warm or chilled, sprinkled with extra ground cinnamon or nutmeg for garnish if desired.