Description
This classic Baked Rice Pudding recipe features creamy cooked rice baked with milk, eggs, sugar, and warm spices like cinnamon and vanilla. It’s a comforting dessert that’s rich, smooth, and perfect for any occasion. Optional raisins add a touch of sweetness, and a dusting of nutmeg on top provides extra warmth and flavor.
Ingredients
Base Ingredients
- 1 cup cooked white rice
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
Optional Ingredients
- 1/4 cup raisins
- 1/4 teaspoon ground nutmeg (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
- Mix Ingredients: In a large mixing bowl, combine cooked rice, whole milk, sugar, vanilla extract, cinnamon, and salt. Stir well to mix all flavors evenly.
- Add Eggs: Gradually add the lightly beaten eggs to the mixture, stirring constantly to ensure the eggs are incorporated without scrambling.
- Prepare for Baking: Pour the mixture into a greased 9×9-inch baking dish and sprinkle raisins on top if using.
- Bake: Bake in the preheated oven for 45-50 minutes, until the pudding is set and a knife inserted in the center comes out clean.
- Cool and Garnish: Let the pudding cool slightly before serving. Optionally, sprinkle with ground nutmeg for added flavor.
Notes
- You can substitute the raisins with other dried fruits like chopped apricots or cranberries if preferred.
- For a creamier texture, use whole milk or add a splash of cream.
- Make sure to stir the eggs in slowly and evenly to prevent curdling.
- Allow the pudding to cool a bit to allow it to set fully before slicing and serving.
- Store leftovers covered in the refrigerator for up to 3 days.
