Description
A creamy and delicious rice pudding that can be served hot or cold.
Ingredients
Scale
- 3 cups whole milk
- 3 large eggs (lightly beaten)
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 ½ cups cooked long grain white rice
- ½ cup raisins (optional)
- 1 tablespoon granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat oven to 300F. Butter a 2 quart baking dish. Set aside.
- Combine milk, eggs, salt, sugar, vanilla extract, ground cinnamon, and ground nutmeg in a medium bowl.
- Stir in the cooked rice and raisins, if using.
- Carefully pour the milk mixture into the prepared baking dish.
- Set casserole in a pan of hot water filled to within 1″ of top of casserole.
- Bake, uncovered for 30 minutes.
- Give the rice pudding a good stir.
- Continue baking for about 50-60 minutes, or until a thin knife inserted in the center comes out clean.
- For topping: stir together cinnamon and sugar. Sprinkle over cooked pudding.
- Brown quickly under the broiler. Serve hot or cold.
Notes
- This rice pudding can be enjoyed warm or chilled, making it a versatile dessert.
- Adjust the sugar and spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg