This classic rice pudding recipe is a cozy and comforting dessert that transforms humble pantry staples into a creamy, custard-like treat. With tender grains of rice suspended in a rich mixture of milk and eggs, and delicately flavored with vanilla, this dish exemplifies traditional American comfort food. It’s simple enough for everyday meals, yet nostalgic enough to grace holiday tables. A hint of cinnamon on top adds warmth and aroma, enhancing its homey appeal. This version skips the raisins, letting the texture and flavor of the rice shine through.
Ingredients
- ¾ cup rice
- 3 cups milk
- 1 tsp vanilla extract
- 1 pinch salt
- ½ cup sugar
- 3 eggs
- cinnamon (for sprinkling on top)
Instructions
Step 1: Cook Rice
- Boil ¾ cup rice for 15 minutes.
- Drain thoroughly.
Step 2: Prepare Custard Mixture
- In a large bowl, combine milk, vanilla, sugar, salt, and slightly beaten eggs.
- Whisk until smooth.
Step 3: Combine Rice and Custard
- Stir the drained rice into the milk-egg mixture.
- Mix until evenly distributed.
Step 4: Bake
- Pour mixture into a buttered casserole dish.
- Sprinkle cinnamon lightly over the top (optional).
- Place casserole in a pan of hot water (water bath).
Step 5: Finish Baking
- Bake at 350°F for 1 hour, or until a knife inserted in the center comes out clean.
- Let cool slightly before serving.
Tips
- Substitute ½ tsp ground nutmeg for cinnamon if desired.
- Use Arborio rice for extra creaminess.
- For a dairy-free version, use oat milk and a non-dairy butter substitute.
- Add raisins or chopped dried fruit before baking for texture.
- Serve warm or chilled, with a drizzle of cream or maple syrup.
Nutrition
Calories: 256kcalCarbohydrates: 41gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 97mgSodium: 91mgPotassium: 244mgFiber: 0.3gSugar: 23gVitamin A: 317IUVitamin C: 0.01mgCalcium: 169mgIron: 1mg
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