Description
This Homemade Rice Pudding recipe offers a creamy, comforting dessert made with cooked rice, eggs, milk, cream, and aromatic cinnamon, gently baked to perfection for a custard-like texture. Ideal for utilizing leftover rice, it’s enhanced with sweet raisins and vanilla for a warm, classic treat that serves six.
Ingredients
Scale
Base Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
Main Components
- 3 cups cooked rice, cooled (leftover rice works great!)
- 1 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the rice pudding.
- Mix Eggs and Sugar: In a large mixing bowl, beat the 4 large eggs together with 3/4 cup granulated sugar until well combined and slightly frothy.
- Add Milk and Cream: Slowly pour in 3 cups of milk and 1 cup of heavy whipping cream into the egg mixture, stirring continuously for a smooth blend.
- Incorporate Flavorings: Stir in 2 teaspoons vanilla extract and 1 1/2 teaspoons ground cinnamon until the mixture is uniform.
- Combine Rice and Raisins: Add 3 cups of cooked, cooled rice and 1 cup of raisins to the liquid mixture, stirring gently to combine all ingredients evenly.
- Prepare Baking Dish: Grease an oven-safe casserole dish (at least 9×9 inches) or individual ramekins to prevent sticking, then pour the rice mixture into the prepared dish(es).
- Set up Water Bath: Place the filled rice pudding dish inside a larger oven-proof pan and carefully add 1-2 inches of hot water to the larger pan, filling about halfway up the side of the pudding dish to create a water bath that will produce a custard-like texture.
- Bake Pudding: Bake in the preheated oven for 40-50 minutes if using a 9×13 inch pan or similar size, until the pudding top has set but still jiggles slightly. For a 9×9 inch pan, you may need to add an additional 15-20 minutes baking time until set.
- Serve: Remove from oven and serve the rice pudding warm for the best flavor and texture.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate; they will keep well for up to 5 days.
Notes
- Use leftover cooked rice for the best texture and to save time.
- Ensure the water bath fills about halfway up the pudding dish to prevent cracking and maintain a creamy custard consistency.
- Check the pudding towards the end of baking; it should be set but slightly jiggly in the center.
- Serve warm or chilled, depending on preference.
- Variations: Add nutmeg, cardamom, or substitute raisins with dried cranberries or chopped nuts for different flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
