Description
A creamy, comforting rice custard pudding with a hint of vanilla and nutmeg. This old-fashioned dessert is perfect for using leftover rice and makes a delightful treat any time of day.
Ingredients
Scale
For the Crust:
- For the pudding base:
- 2 cups cooked white rice
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- For the custard mixture:
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- For topping:
- Ground cinnamon (for sprinkling)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease a 1.5-quart baking dish.
- In a medium saucepan, combine cooked rice, milk, 1/2 cup sugar, and salt. Cook over medium heat for 15-20 minutes, stirring frequently, until slightly thickened.
- Remove from heat and stir in 1 teaspoon vanilla and nutmeg. Let cool slightly.
- In a separate bowl, whisk eggs with 1/4 cup sugar and 1/2 teaspoon vanilla until well combined.
- Slowly pour the egg mixture into the warm rice mixture, stirring constantly to prevent curdling.
- Pour the combined mixture into the prepared baking dish. Sprinkle with cinnamon.
- Place the baking dish in a larger pan and add hot water to the larger pan until it reaches halfway up the sides of the baking dish (water bath).
- Bake for 45-55 minutes until set but still slightly jiggly in the center.
- Remove from oven and water bath. Let cool for at least 30 minutes before serving warm or chilled.
Notes
For a richer pudding, substitute 1 cup of the milk with heavy cream. Leftovers keep well covered in the refrigerator for up to 3 days. The pudding will thicken as it cools.