Quick Custard Rice Pudding

This comforting custard rice pudding transforms simple ingredients into a luxurious, velvety dessert. The combination of cooked long-grain rice, whole milk, and a rich egg base creates a texture that is far creamier than stovetop versions. Infused with vanilla and a hint of nutmeg, it offers a warm, nostalgic flavor profile that pairs beautifully with a dollop of whipped cream. It&# 226;ÂÂs the perfect make-ahead dish for brunches, holiday gatherings, or a cozy weeknight treat. The baking method ensures an even set and a lightly caramelized top, making every spoonful indulgent and satisfying.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 577.3

Dietary: Gluten-free, Vegetarian

Description

This comforting custard rice pudding transforms simple ingredients into a luxurious, velvety dessert. The combination of cooked long-grain rice, whole milk, and a rich egg base creates a texture that is far creamier than stovetop versions. Infused with vanilla and a hint of nutmeg, it offers a warm, nostalgic flavor profile that pairs beautifully with a dollop of whipped cream. It&# 226;ÂÂs the perfect make-ahead dish for brunches, holiday gatherings, or a cozy weeknight treat. The baking method ensures an even set and a lightly caramelized top, making every spoonful indulgent and satisfying.

Ingredients

2 cup Cooked long-grain rice
2 1/2 cup Milk
1 cup Sugar
2 teaspoon Vanilla
2 teaspoon Lemon zest
1/4 teaspoon Salt
6 Eggs
1/4 teaspoon Nutmeg

Directions

1
Preheat your oven to 350ÃÂ°F (175ÃÂ°C) and lightly grease a 2 to 3-quart casserole dish.
2
In a large mixing bowl, combine the cooked rice, 1 1/2 cups of milk, sugar, vanilla extract, lemon zest, and salt. Stir until the rice is evenly coated.
3
In a separate small bowl, whisk together the remaining 1 cup of milk and the eggs until thoroughly blended and smooth.
4
Pour the egg and milk mixture into the rice bowl, stirring gently to combine everything without breaking up the eggs.
5
Pour the combined mixture into the prepared casserole dish.
6
Bake in the preheated oven for 30 minutes.
7
Remove from the oven, stir the pudding gently, and sprinkle the grated nutmeg over the top.
8
Return to the oven and bake for an additional 40 minutes, or until the custard is set and the top is lightly browned.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 577.3kcal

% Daily Value *
Total Fat 10.3g16%
Saturated Fat 3.7g19%
Cholesterol 282.8mg95%
Sodium 1373.9mg58%
Total Carbohydrate 103.9g35%
Dietary Fiber 1.4g6%
Sugars 68.7g
Protein 18.4g37%

* 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

Allow the pudding to cool slightly before serving warm, optionally topped with whipped cream.

For a richer flavor, substitute half of the milk with heavy cream.

This pudding can be stored covered in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.

Keywords: rice pudding, custard, baked dessert, comfort food, easy dessert, vegetarian, vanilla, nutmeg, milk, eggs, brunch, holiday treat, creamy, make ahead, classic dessert

Read it online: https://www.chefs-mate.com/recipe/quick-custard-rice-pudding/