🍚 Creamy Baked Rice Pudding with Raisins
Ingredients
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1 cup uncooked short-grain white rice (or pearl couscous/Israeli couscous)
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2 cups water
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2 cups whole milk
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1 cup heavy cream (or substitute with more milk)
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1/2–3/4 cup sugar (adjust to taste)
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2 eggs, lightly beaten
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1 cup raisins
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1 tsp vanilla extract
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1 tsp cinnamon
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1/4 tsp salt
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2 tbsp butter, melted
Instructions
1️⃣ Cook the rice
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In a saucepan, bring 2 cups water to a boil.
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Add rice, cover, and simmer until tender (about 15 minutes).
(If using pearl couscous, cook according to package directions.) -
Drain any excess water.
2️⃣ Make the custard mixture
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In a bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, salt, and melted butter.
3️⃣ Combine
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Stir raisins into the cooked rice.
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Pour the milk mixture over the rice and mix well.
4️⃣ Bake
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Pour into a greased baking dish (or leave in oven-safe pot).
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Bake at 350°F (175°C) for 45–60 minutes, until set but still slightly creamy in the center.
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Stir once halfway through for extra creaminess.
🥄 Optional Add-Ins
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Nutmeg
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Sweetened condensed milk (replace some sugar + milk)
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Chopped nuts
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A splash of rum extract
Serve warm or chilled. It thickens more as it cools.
If you’d like, I can also give you a slow-cooker version 😊