Baked Rice Pudding
Old-fashioned, oven-baked rice pudding with a silky custard texture, a lightly golden top, and warm notes of vanilla and cinnamon. Easy to assemble, mostly hands-off, and lovely served warm or chilled.
Ingredients
- 3/4 cup uncooked white rice
- 2 cups water
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 1 tablespoon butter, for greasing the dish
Instructions
- Preheat the oven to 325°F (160°C). Grease a 2-quart baking dish with butter.
- In a saucepan, combine the rice and water; bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until tender and the water is absorbed. Let cool slightly.
- In a large bowl, whisk together the milk, sugar, eggs, cinnamon, vanilla, and salt until smooth.
- Stir in the cooked rice and raisins (if using) until evenly combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Set the baking dish inside a larger roasting pan and pour hot water into the outer pan to reach halfway up the sides of the pudding dish (water bath).
- Bake for 50–60 minutes, stirring gently once at the 30-minute mark, until the top is lightly golden and the custard is set (a knife inserted in the center should come out mostly clean).
- Remove the dish from the water bath and let cool 10–15 minutes before serving. Enjoy warm, or chill for later.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 41gProtein: 6gFat: 6gSaturated Fat: 3gSodium: 120mgFiber: 1gSugar: 18g
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