Old Fashioned Rice Pudding

This old-fashioned rice pudding is a nostalgic treat that combines tender cooked rice with a rich, creamy custard base. Infused with vanilla and brightened by fresh lemon zest and juice, it offers a perfect balance of sweet and tangy flavors. Plump raisins add bursts of natural sweetness and chewy texture throughout. Baked in a water bath, the result is a smooth, spoonable dessert that is neither too heavy nor too light. It serves beautifully warm from the oven or chilled, making it a versatile option for family dinners or casual gatherings. Simple ingredients come together to create a comforting classic that feels like home.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 85.6

Dietary: Gluten-free, Vegetarian

Description

This old-fashioned rice pudding is a nostalgic treat that combines tender cooked rice with a rich, creamy custard base. Infused with vanilla and brightened by fresh lemon zest and juice, it offers a perfect balance of sweet and tangy flavors. Plump raisins add bursts of natural sweetness and chewy texture throughout. Baked in a water bath, the result is a smooth, spoonable dessert that is neither too heavy nor too light. It serves beautifully warm from the oven or chilled, making it a versatile option for family dinners or casual gatherings. Simple ingredients come together to create a comforting classic that feels like home.

Ingredients

2/3 cup Uncooked rice
8 cup Boiling water
1 teaspoon Salt
1 1/3 cup Milk

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Bring the 8 cups of water to a boil in a large pot. Add the uncooked rice and 1 teaspoon of salt.
3
Cook the rice until tender, about 15 minutes. Drain well and rinse with cold water to stop the cooking process. Set aside.
4
In a medium bowl, combine the milk, 3 tablespoons brown sugar, 1 tablespoon soft margarine or butter, 1 teaspoon vanilla extract, and 2 lightly beaten eggs. Whisk until smooth.
5
Fold the cooked rice, 1/3 cup raisins, 1/2 teaspoon grated lemon rind, and 1 teaspoon lemon juice into the milk mixture.
6
Lightly grease a 1 1/2-quart baking dish. Pour the rice mixture into the dish.
7
Place the baking dish into a larger roasting pan. Fill the roasting pan with warm water until it reaches halfway up the sides of the baking dish.
8
Bake for 40-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
9
Let cool slightly before serving warm, or chill thoroughly before serving cold.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 85.6kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.6g3%
Cholesterol 1.6mg1%
Sodium 4907.4mg205%
Total Carbohydrate 15.2g6%
Dietary Fiber 0.2g1%
Sugars 4.0g
Protein 3.8g8%

* 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: Cover and refrigerate leftovers for up to 3 days. The pudding will firm up as it cools.

Substitutions: You can use short-grain or medium-grain rice for a creamier texture. Raisins can be omitted or replaced with dried cranberries or chopped dried apricots.

Tip: For extra richness, use half milk and half heavy cream instead of all milk.

Historical Note: The original recipe suggested saving the starchy rice water for starching curtains and collars, a common household tip in the mid-20th century.

Keywords: rice pudding, custard, lemon, raisins, vanilla, baked pudding, comfort food, classic dessert, creamy, easy dessert, homemade, traditional

Read it online: https://www.chefs-mate.com/recipe/old-fashioned-rice-pudding-kate-aitken/