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Baked Rice Pudding Recipe

Baked Rice Pudding Recipe - Grandma's Tasty Recipes

If you’ve ever walked into a room and been instantly transported back to your childhood with a single whiff of baked rice pudding, you understand the magic of this dish. It’s warm, creamy, and just sweet enough to satisfy that little craving for dessert without feeling overly indulgent. 
Imagine pairing it with a scoop of fresh fruit, like sliced strawberries or a sprinkle of blueberries. The contrast of warm pudding and chilled fruit creates a symphony of flavors that dances on your palate.
Let me step back for a moment. I remember the first time I tried baked rice pudding. My grandmother stirred her pot with such love, and when it came out of the oven, it was golden brown and irresistibly inviting. 
That memory is etched in my mind. As I began my own culinary journey, I realized I could keep that flame alive by making it myself.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 10
Course: Appetizer
Cuisine: American
Calories: 154
Ingredients Method Notes

Ingredients
  

  • 2 cups water
  • 1 cup dry white rice
  • 3 large eggs, lightly beaten
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon sea salt
  • 1/3 cup golden raisins
  • A pinch of ground nutmeg
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon

Method
 

Step 1: Preheat the Oven
  1. First things first! Preheat your oven to 350°F (175°C). Preheating ensures that the pudding bakes evenly, so don’t skip this step.
Step 2: Cook the Rice
  1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of dry white rice, cover, and decrease the heat to low. Allow the rice to simmer for about 15-20 minutes until tender. Once the water is absorbed, remove it from heat and let it cool for a few minutes.
Step 3: Prepare the Custard Mixture
  1. While your rice is cooling, grab a large mixing bowl. In it, combine the 3 lightly beaten eggs, 2 cups of whole milk, ½ cup of granulated sugar, 1 teaspoon of vanilla extract, ½ teaspoon of sea salt, and a pinch of ground nutmeg. Whisk these ingredients together until well blended and slightly frothy.
Step 4: Incorporate the Rice
  1. Once the rice has cooled a bit, gently fold it into the custard mixture until evenly distributed. This harmonious blend is where the magic starts.
Step 5: Add Raisins and Spices
  1. Stir in the ⅓ cup of golden raisins and ½ teaspoon of cinnamon. The raisins add a touch of sweetness and texture that complements the creamy base perfectly.
Step 6: Butter the Baking Dish
  1. Grease a 2-quart baking dish with 1 tablespoon of unsalted butter. This will help the pudding release easily once baked.
Step 7: Pour and Bake
  1. Pour the mixture into the prepared baking dish. Now it's time to let the oven do its work! Bake for 45-55 minutes, or until the top is set and browned. You can gently shake the dish; if it jiggles slightly in the center, that’s just perfect.
Step 8: Cool and Serve
  1. Once baked, remove it from the oven and allow it to cool for at least 10-15 minutes. You can serve it warm or chilled, depending on your preference.

Notes

  • Choose the Right Rice: Short-grain rice works best due to its starch content, which creates that creamy texture.
  • Experiment with Milk: For a richer flavor, consider using half-and-half or evaporated milk.
  • Add Fruits: Try incorporating cherries or cranberries for an exciting twist.
  • Don’t Rush the Baking: Allow it to bake until it’s golden brown. Patience is key.
  • Top It Off: Finish with a drizzle of honey or a sprinkle of cinnamon for added flair.