Ingredients
Scale
- 4 cups cooked rice (short-grain or medium-grain)
- 1 (14-ounce) can sweetened condensed milk
- 2 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, whisk together the cooked rice, sweetened condensed milk, whole milk, eggs, vanilla extract, cinnamon, and nutmeg until well combined. Stir in raisins, if using.
- Step 3: Pour the rice pudding mixture into the prepared baking dish.
- Step 4: Bake for 45-55 minutes, or until the pudding is set and lightly golden brown around the edges. The center should still be slightly soft.
- Step 5: Let the rice pudding cool completely before serving. This allows it to set further and develop a creamier texture. You can chill it in the refrigerator for a few hours for a colder pudding.
- Step 6: Serve warm or cold. Optional toppings include whipped cream, a sprinkle of cinnamon, or a drizzle of honey.
Notes
- Store leftover pudding, covered, in the refrigerator for up to 3 days; its creamy texture will deepen overnight.
- For perfectly warmed-through servings, gently reheat individual portions in the microwave for 30-60 seconds, or until heated through.
- Serve this irresistible rice pudding warm with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
- To prevent curdling, ensure the eggs are thoroughly whisked into the other ingredients before baking for a flawlessly smooth pudding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American