This Nifty Fifties Rice Pudding is a nostalgic treat that combines tender cooked rice with a rich, silky custard base. Infused with bright notes of lemon and orange peel, the dessert offers a refreshing contrast to the deep sweetness of the cream and sugar. The addition of sultanas adds bursts of chewy fruitiness, while a dusting of cinnamon provides warm spice. Baked in a water bath to ensure even cooking, it sets into a firm, sliceable pudding that is perfect for making ahead. Its an elegant yet comforting finish to a holiday meal or a cozy family dinner, evoking the simple pleasures of mid-century home cooking. Serve chilled with a dollop of whipped cream for the full retro experience.
Nifty Fifties Rice Pudding
Description
This Nifty Fifties Rice Pudding is a nostalgic treat that combines tender cooked rice with a rich, silky custard base. Infused with bright notes of lemon and orange peel, the dessert offers a refreshing contrast to the deep sweetness of the cream and sugar. The addition of sultanas adds bursts of chewy fruitiness, while a dusting of cinnamon provides warm spice. Baked in a water bath to ensure even cooking, it sets into a firm, sliceable pudding that is perfect for making ahead. Its an elegant yet comforting finish to a holiday meal or a cozy family dinner, evoking the simple pleasures of mid-century home cooking. Serve chilled with a dollop of whipped cream for the full retro experience.Ingredients
Directions
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Cook the rice in 1 1/2 cups of water according to package directions until tender.
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Preheat the oven to 350F (177C).
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Grease an 8-inch square baking dish.
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In a large bowl, whisk together the eggs, milk, heavy cream, sugar, lemon peel, orange peel, vanilla, and salt until well blended.
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Stir the sultanas into the cooked rice.
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Spoon the rice mixture into the prepared baking dish and spread evenly.
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Pour the egg and cream mixture over the rice.
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Sprinkle the ground cinnamon evenly over the top.
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Place the baking dish in a larger roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
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Bake for 45 minutes, or until the pudding is almost set. Stir gently once after 10 minutes and again after 25 minutes.
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Remove the baking dish from the water bath and place it on a wire rack to cool completely.
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Cover and refrigerate for at least 3 hours or overnight until firm.
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Serve chilled, topped with whipped cream if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 561.5kcal
- % Daily Value *
- Total Fat 39.0g60%
- Saturated Fat 22.1g111%
- Cholesterol 287.3mg96%
- Sodium 716.3mg30%
- Total Carbohydrate 41.1g14%
- Dietary Fiber 0.7g3%
- Sugars 27.6g
- Protein 12.8g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This pudding keeps well in the refrigerator, covered, for up to 3 days. It can also be frozen for longer storage.
Substitutions: If you prefer, you can substitute raisins for sultanas. For a lighter version, you may reduce the amount of heavy cream and replace it with half-and-half, though the texture will be less rich.
Tip: Ensure the water in the bath is hot when you start baking to help the custard set gently without curdling the eggs.
