Rice pudding is one of those desserts that has been around for ages, but not only does every region in the world have their own way of making rice pudding, but every house has a recipe that they consider to be the best. Here in the United States, we tend to use a lot of sugar, rice and sometimes even syrup. One of those spices that I’ve been really fond of using in as many dishes as possible is nutmeg, and this rice pudding thankfully has some of my favorite spice.
Sometimes it feels like pulling teeth to try and get people to try rice pudding, as the name turns some people off despite the fact that it’s a traditional dish! Sure, the thought of mixing fried rice with Jell-O pudding cups sounds like a disaster waiting to happen, so maybe it’s time we considered a new name for rice pudding. Until that happens, I have to tell friends and family that are trying my recipe for the first time what’s actually in this delicious dessert.
Once you break it down, people are much more inclined to try rice pudding. If you’ve never had it before, it’s a very sweet dish with the texture that rice brings. Most other forms of rice pudding are very soft and can’t be cut into slices, but that’s not the case for this recipe! For those that have had rice pudding before, you might not be used to this style, but it’s one that you’re sure to love! If you just give it a try, you’re likely to start making your own rice pudding in the same style.
There are a few different things that you can do to the ingredients in this rice pudding. If you still want to maintain a lot of moisture, adding a little more milk is fine, but you don’t want to add too much or else you’ll have a mess on your hands! Play around with the ingredients (including the spices) a bit and find what works perfectly for you. There’s not really a wrong way to make rice pudding, but I’ve found this way to be the best!
This is a great dish to bring to an event, and you might hear some moans and groans (I know I have) when you announce that you’re bringing rice pudding. Thankfully, those grumbles will turn to “mmm”s pretty quickly once they’ve tried you’re new dish! You only need around an hour and half from start to finish, and then you’ll be ready to impress as you and everyone around you enjoys this newer take on the standard rice pudding!
Preparation Time: 95-105 Minutes
Serves: Up To 11 People
Nutrition (Per Serving):
Fat: 2.5 g
Protein: 4.5 g
Carbohydrates: 29 g
Sodium: 150 mg
Cholesterol: 55 mg
What You’ll Need:
- 1 Cup of Uncooked White Rice
- 3 Eggs, Beaten
- 2 Cups of Whole Milk
- 2 Cups of Water
- ½ Cup of White Sugar
- ½ Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- ⅓ Cup of Raisins
- 1 Pinch Ground Nutmeg
- To start things off, we’ll get the oven ready by preheating it to 325 degrees (165 celsius). While that’s warming up, set your stovetop to medium-high heat as we prepare to make our rice.
- Put one cup of uncooked white rice into a saucepan (three quarts will work), as well as two cups of water. Bring the water to a boil and then reduce the heat to low. Allow the rice to simmer for 25 to 30 minutes until it’s finished.
- With our rice ready and oven warming up, we’ll beat three large eggs and place them into a large bowl. In this bowl, place in the eggs and then pour in two cups of milk, one teaspoon of vanilla extract, ½ cup of white sugar and just a small ½ teaspoon of salt. Mix these all very thoroughly until it’s a consistent mixture.
- Once you have that ready, add in both the cup of rice that we cooked just a moment ago and ⅓ cups of raisins to the mix. Stir those ingredients in with the mixture and pour the entirety of your recipe into a 10x6x2 inch baking dish. Now it’s time to get baking!
- We won’t need aluminum foil for this dish, as we can put it into the oven uncovered. Allow the rice pudding to cook for 30 minutes, and then take it out of the oven. Add in a pinch of ground nutmeg and stir the rice pudding around a bit so that there’s a slight hint of nutmeg in just about every bite.
- If it looks good to you, then we’ll put the dish back into the oven for another 30 minutes. Check on it after that time to see if it’s ready, and you’ll know if it is if you can put the blade of a knife into the rice pudding and have it come out clean. The best way to do this is find the spot that’s halfway between the edge of the dish and the exact center.
- If the knife doesn’t come out clean, allow it to continue to bake for a few more minutes, using the same knife test to keep checking on it. After passing the knife test, we’re all finished! Pull the rice pudding out of the oven and set it on top, allowing it to cool for five to 10 minutes. The dish should be firm enough that you can cut it into pieces, so you’ve done it right if that’s the case!
- There should be nearly a dozen pieces of rice pudding for people to enjoy, so don’t be afraid to cut up some larger pieces for a smaller gathering! We hope you enjoyed this new spin on an old classic that can be enjoyed for any occasion!