Rice Pudding (Creamy, Baked, Classic Comfort Dessert)

Introduction

Ingredients

• 4 large eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 1/2 cups condensed milk (1 can)
• 1 1/2 cups heavy whipping cream
• 1 Tbsp vanilla extract
• 2 tsp ground cinnamon
• Pinch of salt
• 3 cups leftover rice
• 1 cup raisins (soaked beforehand and drained)
• Optional: orange or lemon zest

Instructions

1. Preheat oven to 350°F.
2. Mix wet ingredients:
   In a large bowl, beat eggs with white and brown sugar until well combined. Slowly pour in condensed milk and heavy cream, mixing thoroughly.
3. Add remaining ingredients:
   Stir in vanilla extract, ground cinnamon, salt, leftover rice, soaked raisins, and optional orange or lemon zest.
4. Prepare for baking:
   Pour the mixture into a greased casserole dish.
5. Set up water bath:
   Place the casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish).
6. Bake:
   Bake for at least 1 hour (if using a 9x9'' or slightly larger pan), or until the top is set but still jiggles slightly in the center.
7. Serve:
   Enjoy warm. Store leftovers in the refrigerator for up to 5 days.

Tips & Variations

• Use any type of leftover cooked rice—white, jasmine, or basmati.
• Add a pinch of nutmeg or cardamom for extra warmth.
• For a citrusy twist, don’t skip the optional zest!

Frequently Asked Questions (FAQ)

• Explore more dessert recipes
• Try Cooking with Greens spice blends in your favorite sweet treats!