Old Fashioned Baked Rice Pudding
Indulge in the timeless comfort of Old Fashioned Baked Rice Pudding, a dessert that combines creamy sweetness with a dash of nostalgia. This classic recipe features tender, slow-baked rice infused with the warm flavors of vanilla, cinnamon, and nutmeg, all nestled within a velvety custard base. Easy to prepare, this pudding uses a water bath for even baking, ensuring a luscious texture that melts in your mouth. Optional raisins add bursts of natural sweetness, but the dish is equally delightful without. Whether served warm, chilled, or topped with a sprinkle of cinnamon or whipped cream, this baked rice pudding is the perfect treat to savor on cozy evenings or to share with loved ones for a heartwarming dessert.
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Recipe Information
Ingredients
- 0.5 cups Uncooked white rice
- 4 cups Whole milk
- 0.5 cups Granulated sugar
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 325°F (165°C) and lightly grease a 2-quart baking dish.
Cook the rice by following package instructions, or combine 1/2 cup of uncooked rice with 1 cup of water in a small pot. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.
In a large mixing bowl, whisk together the milk, sugar, eggs, butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
Stir the cooked rice into the milk mixture, ensuring the rice is evenly distributed. If using raisins, fold them in at this step.
Pour the mixture into the prepared baking dish and spread it evenly.
Place the baking dish in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the baking dish (to create a water bath).
Carefully transfer the roasting pan to the preheated oven and bake for 75–90 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
Remove the baking dish from the water bath and let it cool slightly. The pudding will continue to firm up as it cools.
Serve the rice pudding warm, at room temperature, or chilled. Optionally, garnish with a sprinkle of ground cinnamon or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 199.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 1360 mg | 105% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
