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Rice Pudding

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Rice

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: baking, dessert, easy, recipes for rice pudding, recipes using cardamom, recipes using egg, recipes using granulated sugar, recipes using raisin, recipes using rice, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARice_Pudding)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARice%20Pudding&oldid=4522360

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
  • 4 eggs
  • 155 g (⅔ cup / 5 ½ oz) white granulated sugar
  • 680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
  • 220 g (1 cup / 8 oz) raisins or Zante currants, if desired
  • Cinnamon, to taste
  • Nutmeg, to taste
  • Vanilla extract, to taste
  • ⅛ tsp ground cardamom or to taste (optional)

Directions

  1. Preheat the oven to 165°C (325°F or Gas Mark 3).
  2. Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
  3. Mix in cinnamon, nutmeg and vanilla.
  4. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
  5. Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
  6. Bake in oven until set (about 1.5 hours).

Notes

Putting less milk than rice in the dish will cause the milk to evaporate, thus creating a rice dish, rather than a pudding. For every cup of rice, 0.5–1 liter (2–3 cups or 16–20 fl oz or ¼ gallon) of milk should be added.