| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Cook: | 2 hr |
| Yield: | 15 to 20 servings |
Ingredients
- 3 tablespoons unsalted butter, plus more for greasing pan
- 3/4 cup white rice
- 5 cups whole milk
- 5 egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 1/2 teaspoons cornstarch
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup heavy cream
- 1/2 to 34 cup raisins, optional
Instructions
- Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
- Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
- While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
- Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
- Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 606 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 132 g |
| Dietary Fiber | 5 g |
| Sugar | 97 g |
| Protein | 8 g |
| Cholesterol | 71 mg |
| Sodium | 116 mg |
Reviews
Microwaving prevents a crust.
I agree with two other reviewers. This pudding is a complete waste of expensive ingredients and not worth the time and effort. I’ll stick to my delicious stovetop version that is much creamier and far better tasting. This is like eating bad flan with too much nutmeg and cinnamon.
Sooo yum!
sounds gr8 2 long prep time
Love it! It is my “go to” rice pudding recipe. No one could make rice pudding as good as my dad’s aunt, but he gave this recipe two thumbs up. Tastes great warm or cold. It makes a lot which is great because you’ll want seconds. Follow the instructions, especially when incorporating the hot rice. YUM!
YUMMO!!!!
This pudding is more “custard like” It brought me right back to NONA!& NONA could COOK! I make rice pudding alot, and this one is thick and it becomes a solid which you can slice rather than scoop! Flavor is incredible! It’s GREAT warm!… A real comfort food! I will attempt to make this a bit creamier, altho as is… IT’S GREAT!
This pudding is more “custard like” It brought me right back to NONA!& NONA could COOK! I make rice pudding alot, and this one is thick and it becomes a solid which you can slice rather than scoop! Flavor is incredible! It’s GREAT warm!… A real comfort food! I will attempt to make this a bit creamier, altho as is… IT’S GREAT!
What a waste of ingredients.
Yuck. Way too heavy and greasy. The time and labor to make this was NOT worth it. The butter separated and pooled on top. When we ate it while it was still warm the grease was impossible to stir in. After cooling overnight in the fridge the butter had formed a hard layer on the top and was more edible, but it’s still basically eating plain butter. I think I’m going to throw the rest out. Now, I love a decent amount of butter in a recipe, but this was just gross. I’ve had much better success making rice pudding on the stovetop with milk, and it’s also a million times less complicated and less time-consuming than this recipe.
HO MY——-THIS WAS A SWEET ORIGNAL RICE PUDDING I EVER TASTED SINCE MY MOTHER MADE IT…YOU HAVE BOUGHT BACK MY MOTHER KITCHEN —I PUT IN ALL INGREDIENTS THAT YOU HAD HERE..AND I CAN SAY THANKS SO MUCH FOR BRINGING BACK A TASTE OF THE PASS..EVERY ONE NEED TO TRY THIS EASY RICE PUDDING …RECIPE…….
This is the best ever. I forgot to put in the butter and heavy cream and it still tasted fantastic.