This classic baked rice pudding is the ultimate comfort food, offering a silky, custard-like texture that melts in your mouth. By simmering long-grain rice in milk and sugar until tender, then folding in rich egg yolks and cream, you create a dessert that is both substantial and delicate. The dish is baked until just set, ensuring a creamy interior with a lightly golden top. A final drizzle of warm vanilla-infused heavy cream adds an extra layer of indulgence. Serve it warm or cold, garnished with a dusting of nutmeg or cinnamon. It’s perfect for family dinners, cozy weekend brunches, or as a soothing treat on chilly evenings. Simple ingredients come together to make a sophisticated yet homely dessert that everyone will love.
Mary jane’s rice pudding with cream
Description
This classic baked rice pudding is the ultimate comfort food, offering a silky, custard-like texture that melts in your mouth. By simmering long-grain rice in milk and sugar until tender, then folding in rich egg yolks and cream, you create a dessert that is both substantial and delicate. The dish is baked until just set, ensuring a creamy interior with a lightly golden top. A final drizzle of warm vanilla-infused heavy cream adds an extra layer of indulgence. Serve it warm or cold, garnished with a dusting of nutmeg or cinnamon. It’s perfect for family dinners, cozy weekend brunches, or as a soothing treat on chilly evenings. Simple ingredients come together to make a sophisticated yet homely dessert that everyone will love.Ingredients
Directions
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Preheat oven to 300°F (150°C). Butter a 1 1/2 quart baking dish.
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Soak raisins in warm water until plump, then drain and set aside (if using).
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Combine rice, water, and salt in a medium saucepan. Bring to a simmer and cook for 3 minutes.
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Add sugar and milk to the rice. Reduce heat to low and bring to a slow simmer, stirring occasionally to prevent sticking.
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Cook uncovered for about 30 minutes, or until the milk is absorbed and rice is tender. Remove from heat and let cool slightly.
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In a bowl, whisk together egg yolks, 1 cup heavy cream, and vanilla extract.
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Stir the egg mixture into the cooled rice. Fold in the drained raisins if using.
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Pour the mixture into the prepared baking dish and sprinkle evenly with nutmeg or cinnamon.
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Bake uncovered for 25-30 minutes, until the edges are set but the center remains creamy.
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While baking, gently heat the remaining 1 cup of heavy cream in a microwave or saucepan until lukewarm.
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Drizzle the warm cream over the top of the pudding just before serving.
Note
For best texture, use arborio rice instead of long-grain for a creamier result.
You can adjust the sweetness by using 1/2 cup sugar instead of 3/4 cup.
For a richer flavor, add a tablespoon of heavy cream to the milk used for cooking the rice.
Raisins are optional. If you prefer no raisins, you can omit them entirely.
This pudding can be served warm from the oven or chilled. It keeps well in the refrigerator for up to 3 days.
Serve with fresh seasonal fruits like peaches, strawberries, or apricots for a lighter touch.
