Description
A golden-topped classic, warm from the oven and full of comfort and spice! This baked rice pudding is incredibly creamy and sweet, perfect for a cozy dessert.
Ingredients
- 1/2 cup uncooked white rice (such as Arborio or short-grain)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C). Grease a 2-quart baking dish.
- In a large saucepan, combine the uncooked rice, milk, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook, uncovered, for 20-25 minutes, or until the rice is tender and has absorbed some of the milk, stirring occasionally.
- Remove from heat and stir in the vanilla extract, cinnamon, and nutmeg.
- In a separate small bowl, whisk the lightly beaten eggs. Gradually temper the eggs into the hot rice mixture by adding a small amount of the hot mixture to the eggs first, whisking constantly, then slowly pouring the tempered egg mixture back into the saucepan, stirring continuously.
- Pour the rice pudding mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
- Bake for 45-60 minutes, or until the top is golden brown and a knife inserted near the center comes out relatively clean (it will still be creamy).
- Remove from the oven and let cool slightly before serving. The pudding will thicken as it cools.
Notes
You can customize the seasonings to taste. For an extra touch, sprinkle with raisins or a pinch more cinnamon before baking. Best served warm, but also delicious chilled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American