Old-Fashioned Rice Pudding
Old-fashioned baked rice pudding made with eggs and baked in a water bath for a creamy custard texture. A simple, comforting homemade dessert.
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Ingredients
- 1 1/2 cups cooked rice
- 3 eggs
- 2 1/2 cups milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- cinnamon and/or nutmeg for topping
Instructions
- Preheat oven to 350 degrees. Have a kettle of hot water ready.
- Start by heating milk over low heat until just steaming (do not boil).
- In a separate bowl, whisk eggs, sugar and vanilla.
- Slowly incorporate the warm milk into the egg mixture (temper the eggs), stirring constantly. This helps prevent the eggs from scrambling.
- Add the rice (and raisins if desired) and mix well.
- Pour the rice pudding mixture into a buttered 8x8 baking dish. Sprinkle the top with cinnamon and/or nutmeg.
- Place the baking dish inside a larger roasting pan or baking pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the pudding dish.
- Transfer the entire setup to the oven and bake until the pudding is set around the edges but still has a slight jiggle in the center, about 45-50 minutes.
- Remove the pudding from the water bath and allow it to cool slightly before serving.
- As it cools, the custard will continue to set.
Notes
*Calories approximate per serving
Servings: 8 servings
Calories: 315kcal
