Nifty Fifties Rice Pudding

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 561.5

Dietary: Gluten-free, Vegetarian

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

3/4 cup Rice, long grain; raw
2 lg Egg; slightly beaten
1 1/2 cup Milk
1 1/2 cup Heavy cream
1/3 cup Sugar, granulated
2 teaspoon Lemon peel; grated
2 teaspoon Orange peel; grated
1/4 teaspoon Vanilla
1/8 teaspoon Salt
1/2 cup Sultanas
1/2 teaspoon Cinnamon, ground

Directions

1
Cook the rice in 1 1/2 cups of water according to package directions until tender.
2
Preheat the oven to 350F (177C).
3
Grease an 8-inch square baking dish.
4
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, lemon peel, orange peel, vanilla, and salt until well blended.
5
Stir the sultanas into the cooked rice.
6
Spoon the rice mixture into the prepared baking dish and spread evenly.
7
Pour the egg and cream mixture over the rice.
8
Sprinkle the ground cinnamon evenly over the top.
9
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.
10
Bake for 45 minutes, or until the pudding is almost set. Stir gently once after 10 minutes and again after 25 minutes.
11
Remove the baking dish from the water bath and place it on a wire rack to cool completely.
12
Cover and refrigerate for at least 3 hours or overnight until firm.
13
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.

Keywords: rice pudding, dessert, custard, vintage, retro, citrus, lemon, orange, cinnamon, sultanas, raisins, baking, water bath, make ahead, chilled, comfort food, holiday dessert, 1950s, classic

Read it online: https://www.chefs-mate.com/recipe/nifty-fifties-rice-pudding/

Chefs Mate

Nifty Fifties Rice Pudding

Nutrition Facts