King’S Arms Tavern Raisin Rice Pudding

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Servings: 8 Difficulty: Advanced
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Creamy baked rice custard with plump raisins and a hint of lemon
King's Arms Tavern Raisin Rice Pudding recipe image
King's Arms Tavern Raisin Rice Pudding recipe image
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King’S Arms Tavern Raisin Rice Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 489.0

Description

This classic baked rice pudding offers a comforting, custard-like texture that is both rich and nostalgic. Made with converted rice, fresh eggs, and a blend of milk, the base is smooth and velvety, enriched by melted butter and a delicate balance of vanilla and lemon extracts. Plump light raisins are stirred in during the final stage of baking, adding bursts of natural sweetness and chewiness that complement the creamy rice perfectly. A dusting of nutmeg on top provides a warm, aromatic finish. This dessert is ideal for holiday gatherings, family dinners, or as a sophisticated yet simple treat for weekend brunches. It serves eight and holds up well in the refrigerator, making it a convenient make-ahead option for entertaining.

Ingredients

Directions

  1. In a medium saucepan, combine 3 cups of milk and the converted rice.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low, cover the saucepan, and simmer until the rice is tender, about 15 to 20 minutes.
  4. Remove the rice mixture from heat and let it stand for a few minutes to cool slightly.
  5. Preheat oven to 350F (175C).
  6. In a large bowl, beat the eggs well until smooth and slightly frothy.
  7. Gradually add the sugar to the eggs, beating continuously until fully incorporated.
  8. Stir in the remaining 1 cup of milk, lemon extract, vanilla extract, and melted butter until combined.
  9. Pour the cooked rice mixture into the egg custard base and stir until evenly mixed.
  10. Pour the combined mixture into an 8x8-inch baking dish.
  11. Sprinkle the nutmeg evenly over the top of the pudding.
  12. Place the 8x8-inch baking dish into a larger roasting pan, ensuring the sides do not touch.
  13. Fill the larger roasting pan with hot water until it reaches halfway up the sides of the baking dish (bain-marie method).
  14. Bake for 30 minutes, or until the edges of the custard begin to set.
  15. Carefully remove the dish from the oven and stir in the light raisins.
  16. Return to the oven and bake for an additional 15 minutes, or until a knife inserted into the center comes out clean.
  17. Remove the baking dish from the water bath and place it on a wire rack to cool slightly.
  18. Refrigerate for at least 1 hour before serving to allow the custard to fully set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 489.0kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 5.4g27%
Cholesterol 199.4mg67%
Sodium 188.9mg8%
Total Carbohydrate 84.3g29%
Dietary Fiber 2.7g11%
Sugars 76.2g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baked rice pudding, raisin rice pudding, custard dessert, comfort food, holiday dessert, vanilla lemon, nutmeg, cream of wheat alternative, egg custard, traditional pudding, family dinner, make ahead dessert, british style, converted rice, light raisins, dessert recipe, baking, stovetop to oven
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