Description
A timeless classic of rice, sugar, milk, raisins and vanilla.
Ingredients
Scale
- 2/3 Cup White Rice
- 1/2 Cup Sugar
- 1/3 Cup Raisins
- 1 teaspoon Vanilla extract
- 2 3/4 Cup Whole Milk
- 1/2 teaspoon Sea salt
- 2 Eggs, beaten
- 1/4 teaspoon Nutmeg
Instructions
- In a saucepan, combine the rice, milk, sugar, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and continue to cook, stirring often, for about 10 minutes, or until the rice is partially cooked and the mixture has thickened slightly.
- In a separate 1-quart baking dish, whisk together the eggs, vanilla extract, nutmeg, and raisins.
- To temper the rice mixture, slowly add a small amount of the hot rice mixture into the egg mixture while whisking constantly. This helps prevent the eggs from curdling. Continue until all the rice is in the baking dish.
- Preheat the oven to 375°F (175°C). Place the baking dish with the rice mixture into a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish. This creates a water bath, which ensures gentle, even cooking.
- Bake the rice pudding in the water bath for 20-30 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the baking dish from the water bath and let it cool slightly before serving.
- Serve the rice pudding warm, at room temperature, or chilled, topped with whipped cream and additional raisins if desired.
