Step 1: Preheat and Prep
Preheat your oven to 300°F (150°C). Lightly butter a 1½-quart baking dish (about 8×8 inches or similar).
Step 2: Combine Ingredients
In a large bowl, whisk together:
Rice
Milk
Sugar
Salt
Vanilla
Cinnamon
Nutmeg (if using)
Pour the mixture into the prepared baking dish.
Step 3: Bake
Place the dish in the oven and bake for 2 hours, stirring every 30 minutes. Stirring is essential for even cooking and to prevent a skin from forming too early.
Step 4: Check for Doneness
After 2 hours, the rice should be tender and the pudding should be thickened but still slightly loose (it will set as it cools). If the rice is still firm, bake an additional 15-20 minutes.
Step 5: Create the Golden Crust
Remove the pudding from the oven. Increase oven temperature to 425°F (220°C).
Brush the top of the pudding with melted butter. Sprinkle with cinnamon sugar mixture (1 tablespoon sugar + ½ teaspoon cinnamon).
Step 6: Final Bake
Return to the oven and bake for 10-15 minutes, until the top is golden brown and bubbly.
Step 7: Cool and Serve
Let the pudding cool for at least 15-20 minutes before serving. It will thicken as it cools. Serve warm, at room temperature, or chilled.
Pro-Tips for Pudding Perfection
1. Use Whole Milk
Whole milk creates the richest, creamiest texture. Lower-fat milk will result in a thinner pudding.
2. Don’t Use Instant Rice
Regular long-grain rice is essential. Instant rice becomes mushy and won’t hold its texture.
3. Stir Every 30 Minutes
This prevents a thick skin from forming and ensures even cooking.
4. Watch the Final Bake
The top can go from golden to burnt quickly. Keep an eye on it during the last 5 minutes.
5. Serve Warm or Chilled
This pudding is delicious both ways. Some prefer it warm with a dusting of cinnamon; others love it cold the next day.
6. Make It a Day Ahead
The flavors deepen overnight. Make it the day before and serve chilled.
Endless Variations
Raisin Rice Pudding:
Add ½ cup raisins with the initial ingredients. They’ll plump up during baking.
Coconut Rice Pudding:
Replace 1 cup of milk with coconut milk. Top with toasted coconut.
Lemon Rice Pudding:
Add 1 tablespoon lemon zest and 2 tablespoons lemon juice.
Chocolate Rice Pudding:
Add ½ cup chocolate chips during the last 30 minutes of baking. Stir to melt.
Cardamom Rice Pudding:
Replace cinnamon with ½ teaspoon cardamom for an aromatic twist.
Maple Rice Pudding:
Replace sugar with ½ cup maple syrup (reduce milk slightly).
Egg-Free Version:
This recipe has no eggs—perfect for those with allergies.
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