Baked Rice Pudding

Baked Rice Pudding

Ingredients:

– 4 cups whole milk
– 1 cup heavy cream
– 1/2 cup Arborio rice (or any short-grain rice)
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon (plus extra for sprinkling)
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1/2 cup raisins (optional)

Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 325°F (165°C). Grease a 2-quart baking dish with butter.

2. **Prepare the Rice:**
– In a medium saucepan, combine the milk, cream, and rice. Cook over medium heat, stirring occasionally, until the mixture begins to simmer. Reduce the heat to low and cook for about 20 minutes, or until the rice is tender.

3. **Make the Custard:**
– In a large bowl, whisk together the sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg.

4. **Combine and Bake:**
– Gradually add the hot milk and rice mixture to the egg mixture, whisking constantly to prevent the eggs from curdling.
– Stir in the raisins (if using).
– Pour the mixture into the prepared baking dish.

5. **Bake:**
– Sprinkle a little extra ground cinnamon on top.
– Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (this is a water bath, or bain-marie).
– Bake in the preheated oven for 60-75 minutes, or until the pudding is set and the top is lightly browned.

6. **Cool and Serve:**
– Remove the baking dish from the water bath and let it cool on a wire rack. The pudding will continue to set as it cools.
– Serve warm or chilled, as desired.

Enjoy your delicious baked rice pudding!