Ingredients
- 1 cup uncooked rice (short-grain or Arborio for creamier texture)
- 4 cups whole milk (or almond/coconut milk for a vegan option)
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup raisins (optional)
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Step 1: Cook the Rice
- Cook 1 cup of rice according to package instructions. Short-grain rice works best for a creamier pudding. Set the cooked rice aside to cool slightly.
Step 2: Prepare the Custard Mixture
- In a large bowl, whisk together 4 cups of milk, ½ cup sugar, 2 eggs, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg until smooth.
Step 3: Combine Rice and Custard
- Fold the cooled rice into the custard mixture. Add 1 cup of raisins if desired for extra sweetness.
Step 4: Bake the Pudding
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter, pour in the rice mixture, and bake for about 1 hour, stirring halfway through. The pudding is done when the custard is set and the top is golden brown.
Notes
- Stir halfway through baking to prevent the rice from settling at the bottom.
- Cover with foil during the first half of baking to avoid over-browning.
- For a vegan version, use plant-based milk and replace eggs with cornstarch (1 tablespoon mixed with water).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Classic, Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
Keywords: Baked Rice Pudding, Creamy Rice Pudding, Classic Dessert, Easy Comfort Food, Vegan Rice Pudding, Nutmeg and Cinnamon Rice Pudding