Here’s the printable recipe from my latest YouTube episode, “Classic Rice Pudding.” This long-forgotten dessert deserves a comeback. Why? Because it’s creamy-dreamy delicious. It’s gluten-free, too, if that dietary aspect is important to you. And few desserts of silken custardy-ness require so little effort to make. All you need is a bowl, a whisk, and a baking dish.
Watch the video above to get the fine-points for making Rice Pudding. Then scroll down for culinary notes and the printable recipe. If you’re hungry for more, then by all means subscribe to my email updates.
Ingredient Notes for Rice Pudding
Fruit. Although black or golden raisins are traditional in rice pudding, you can certainly omit them, just as I did in the video above. Feel free to substitute diced peaches or some other fresh, canned, or dried fruit. If using canned fruit, be sure to drain it well.
Rice. Any already-cooked long or short grain rice will be suitable for Rice Pudding. I used “Minute Rice,” but jasmine, basmati, or brown rice will work as well. And what about leftover rice from the Chinese takeaway? Use it for rice pudding! For a super-creamy dessert, use just 2 cups of rice. For a very “rice-y” confection, use 3 cups rice.
Sugar. I use 1 cup (200 grams) of sugar in my Rice Pudding. If you want a sweeter dessert, you can increase the sugar to 1 1/2 cups. Or use just 1/2 to 3/4 cup of sugar for a less-sweet dish.
Nutmeg. This adds an appetizing perfume. To avoid clumps of nutmeg in the custard, mix it first with the sugar. The sugar granules with break up the nutmeg.
Milk. Dairy milk (full-fat for me) is traditional. But you can make this custard with nut milk. I think the dessert would be divine with almond milk!
The Baking Dish
Select a baking dish that holds approximately 3 quarts. I used my 11 cup (2.75 quart) Pyrex dish. A 9×13 dish will work as well. Be sure to grease the baking dish well before adding the custard to it.
And here’s the printable recipe:
Classic Rice Pudding
- 3 large eggs
- 1 cup (200 grams) sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups (600 ml) milk
- 2 cups (272 grams) or up to 3 cups (458 grams) cooked rice
- 1/2 to 1 cup (100 to 200 grams) raisins or drained, diced peaches (from a 15-ounce can)
- Center the oven rack, and preheat the oven to 325°F. Also, grease a 3 quart baking dish.
- Using a wire whisk, thoroughly beat the eggs in a large bowl. Stir the sugar and nutmeg together to avoid big clumps of nutmeg. Add the sugar mixture to the eggs, and whisk well. Then whisk in the butter, vanilla, and salt. A little at a time, whisk in the milk. Then use a spoon to stir in the cooked rice and raisins or diced fruit. Pour the mixture into the prepared baking dish.
- Bake, uncovered, for 30 minutes. Then stir the contents to discourage the rice and fruit from settling at the bottom of the dish. Continue baking until a knife inserted in the center of the pudding comes out clean or mostly clean -- usually 30 to 45 minutes. Serve hot, warm, or cold. Leftover pudding can be covered and refrigerated for at least 3 days.