🍚 Old-Fashioned Creamy Rice Pudding 🥄✨

A comforting, custard-like rice pudding baked to creamy perfection—classic, nostalgic, and delicious warm or cold!

Ingredients

• 1 cup uncooked short-grain or medium-grain rice
• 4 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs
• 3 tbsp butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: ground cinnamon or nutmeg for topping

Instructions

1. Cook the Rice: Rinse rice briefly. Add to pot with 2 cups water and pinch of salt. Boil, then simmer ~10 min until most water is absorbed.
2. Prepare Custard Mixture: Whisk milk, cream, sugar, melted butter, eggs, and vanilla until smooth.
3. Combine: Stir partially cooked rice into custard mixture. Mixture will be loose—this is normal.
4. Bake: Preheat oven to 350°F (175°C). Pour mixture into greased ramekins or baking dish. Place dish in larger pan, add hot water halfway up sides (water bath). Bake 45–60 min until edges set but center slightly jiggly. For caramelized top, broil 1–2 min at end.
5. Serve: Cool slightly. Serve warm (soft, creamy) or cold (firmer, custard-like). Top with cinnamon, nutmeg, or butter if desired.

Details

• Prep Time: 15 minutes
• Cook Time: 55–60 minutes
• Total Time: ~1 hour 15 minutes
• Yield: 6–8 servings
• Kcal: ~280 per serving

✨ Creamy, custardy, and comforting—this rice pudding is a timeless dessert that warms the soul!