Creamy Custard-Style Rice Pudding
Whether you’re seeking a cozy treat for a chilly evening or a comforting end to a meal, this recipe is sure to satisfy your sweet tooth.
Ingredients
- 4 eggs
- ¾ cup white sugar
- 1 cup heavy cream
- 1 cup golden raisins
- 3 cup whole milk
- 2 tsp vanilla extract
- 3 cups cold cooked white rice
- 1½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a casserole dish.
- In a mixing bowl, beat together the sugar and eggs until smooth and well combined.
- Gradually mix in the heavy cream and milk, ensuring all ingredients are thoroughly incorporated.
- Stir in the cinnamon and vanilla extract, infusing the mixture with a warm, aromatic flavor.
- Gently fold in the cooked rice and golden raisins, coating them evenly with the custard mixture.
- Transfer the mixture into the greased casserole dish. Place this dish into a larger oven-proof dish.
- Add about 2 inches of water to the larger pan to create a water bath, which will help cook the pudding evenly.
- Bake for 30 minutes, then gently stir the pudding for even cooking.
- Bake for an additional 30 minutes, or until the pudding is set and a knife inserted into the center comes out clean.
- Top with more raisins (optional), serve warm and enjoy!