Rice Pudding

Rice Pudding — a pudding recipe, 9 ingredients.

Pudding

contains dairycontains eggscontains nuts

No forks yet — be the first Sign in to rate

Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
4 eggs
155 g (⅔ cup / 5 ½ oz) white granulated sugar
680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
220 g (1 cup / 8 oz) raisins or Zante currants, if desired
Cinnamon, to taste
Nutmeg, to taste
Vanilla extract, to taste
⅛ tsp ground cardamom or to taste (optional)

Make it lactose-friendly

2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Preheat the oven to 165°C (325°F or Gas Mark 3).
Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
Mix in cinnamon, nutmeg and vanilla.
Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
Bake in oven until set (about 1.5 hours).

We refine our recipes every week — check back for sharper, clearer steps.