Description
A creamy, custardy baked rice pudding made with tender rice, warm vanilla, sweet raisins, and a hint of nutmeg—comforting, nostalgic, and perfect served warm.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 2 egg yolks, beaten
- 2 cups half-and-half or milk
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup raisins
- 1 pinch ground nutmeg
Instructions
- Combine the rice and water in a 3-quart saucepan. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until the water is absorbed and the rice is tender.
- Preheat the oven to 325°F (165°C).
- In a large bowl, whisk together the egg yolks, half-and-half (or milk), sugar, vanilla, and salt until well combined.
- Stir in the cooked rice and raisins, then pour the mixture into a 10×6×2-inch baking dish.
- Bake uncovered for about 40 minutes, stirring once halfway through, until the pudding is set but still creamy and a knife inserted near the center comes out mostly clean.
- Sprinkle the top with nutmeg and allow the pudding to cool slightly before serving warm.
Notes
- Add cinnamon or cardamom for extra warmth.
- Swap some half-and-half for heavy cream for a richer pudding.
- Stir in orange zest, almonds, or shredded coconut for variation.
- Reduce sugar or replace raisins with dates or dried cherries as desired.
- Loosen leftovers with a splash of milk when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 17g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
