Ingredients
- Rice: 1 cup (approx. 200g) Medium-Grain Rice (Arborio, Calrose, or Vialone Nano work best; avoid instant or long-grain for optimal creaminess)
- Milk: 6 cups (1.4 litres) Whole Milk (Full-fat milk is crucial for richness and creamy texture)
- Sugar: 3/4 cup (150g) Granulated Sugar (Adjust slightly to your preference)
- Eggs: 2 Large Eggs (Binds the custard and adds richness)
- Butter: 1/4 cup (57g) Unsalted Butter, cut into small pieces (Adds flavour and helps prevent sticking)
- Vanilla Extract: 2 teaspoons Pure Vanilla Extract (Use good quality vanilla for the best flavour)
- Salt: 1/4 teaspoon Salt (Enhances the sweetness and overall flavour profile)
- Ground Cinnamon: 1/2 teaspoon (Optional, for dusting on top or mixing in)
- Ground Nutmeg: 1/4 teaspoon Freshly Grated Nutmeg (Optional, but highly recommended for warmth)
- Raisins or Sultanas: 1/2 cup (approx. 75g) (Optional, add if desired for bursts of sweetness and texture)
Instructions
- Preheat and Prepare: Preheat your oven to 300°F (150°C). Generously grease a 2.5 to 3-quart (approx. 2.5 – 3 litre) baking dish or casserole dish with butter. Ensure the butter coats the bottom and sides well to prevent sticking. A deeper dish is generally preferred over a shallower one to ensure even cooking and prevent the top from drying out too quickly.
- Warm the Milk (Optional but Recommended): While not strictly necessary, gently warming the milk can help the sugar dissolve more easily and slightly speed up the initial cooking process. In a medium saucepan, combine the 6 cups of whole milk, 3/4 cup of granulated sugar, and 1/4 teaspoon of salt. Heat over medium-low heat, stirring occasionally, just until the sugar is dissolved and the milk is warm to the touch (do not boil). Remove from heat. If you didn’t warm the milk, simply ensure the sugar is well combined with the cold milk later.
- Temper the Eggs: In a separate medium bowl, whisk the 2 large eggs until lightly beaten. Gradually ladle about 1 cup of the warm milk mixture (or cold milk if not pre-warming) into the beaten eggs, whisking constantly. This process, called tempering, gently raises the temperature of the eggs, preventing them from scrambling when added to the larger volume of hot milk. Once incorporated, pour the tempered egg mixture back into the saucepan (or a large mixing bowl if using cold milk) with the remaining milk.
- Combine Wet Ingredients: Whisk the 2 teaspoons of pure vanilla extract into the milk and egg mixture until well combined.
- Add Rice and Raisins (if using): Stir the 1 cup of medium-grain rice directly into the milk mixture. If you’re using raisins or sultanas, stir the 1/2 cup in now as well. Ensure the rice is fully submerged and distributed evenly.
- Pour into Baking Dish: Carefully pour the entire mixture into the prepared baking dish.
- Dot with Butter: Scatter the 1/4 cup of small butter pieces evenly over the surface of the pudding mixture. The butter will melt during baking, adding richness and contributing to the golden top.
- Initial Bake: Place the baking dish in the preheated 300°F (150°C) oven. Bake for 30 minutes.
- First Stir: After 30 minutes, carefully remove the dish from the oven. Give the mixture a gentle but thorough stir. This helps to redistribute the rice, prevent it from settling too much at the bottom, and encourages even cooking and creaminess. Use a spatula to scrape the sides and bottom if needed.
- Continue Baking: Return the dish to the oven and continue baking for another 1 hour to 1 hour and 30 minutes. The total baking time will typically be between 1 hour 30 minutes and 2 hours, depending on your oven, the dish used, and the type of rice.
- Second Stir (Optional – for less skin): If you prefer a less pronounced skin on top, you can give the pudding another gentle stir about 1 hour into the total baking time (i.e., 30 minutes after the first stir). If you enjoy the skin, skip this second stir.
- Check for Doneness: The rice pudding is ready when the rice is tender, the mixture has thickened considerably, and the center is mostly set but still has a slight wobble when the dish is gently shaken. A knife inserted near the center should come out relatively clean, though it will be moist. The top should be golden brown, potentially with a lovely skin formed (unless you stirred it late in the process). Keep in mind the pudding will continue to thicken significantly as it cools. Overbaking can lead to a dry or overly dense texture.
- Dust with Spices (Optional): If desired, remove the pudding from the oven and immediately dust the top generously with the 1/2 teaspoon of ground cinnamon and/or 1/4 teaspoon of freshly grated nutmeg.
- Rest Before Serving: Let the baked rice pudding rest for at least 15-20 minutes before serving. This allows the custard to fully set and the flavours to meld. It will be extremely hot straight from the oven.
Nutrition
- Serving Size: one normal portion
- Calories: 350-450