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Classic Baked Rice Pudding
Traditional dish · European
A comforting and creamy baked rice pudding, slow-cooked to perfection with whole milk, eggs, and a hint of nutmeg. This traditional dessert is rich, custardy, and slightly caramelized on top.
Ingredients
- Arborio rice1 cup
- Whole milk4 cups
- Granulated sugar3/4 cup
- Eggs2 large
- Ground nutmeg1/2 teaspoon
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
In a saucepan, combine Arborio rice, milk, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.
- 3
Cook, stirring frequently, until the rice is tender and the mixture has thickened, about 20-25 minutes.
- 4
In a separate bowl, whisk together the eggs and vanilla extract.
- 5
Temper the eggs by gradually whisking about 1 cup of the hot rice mixture into the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining rice mixture.
- 6
Stir in the nutmeg.
- 7
Pour the mixture into a greased 8x8 inch baking dish or individual ramekins.
- 8
Bake for 45-60 minutes, or until the pudding is set and the top is lightly golden brown and caramelized.
- 9
Let cool slightly before serving. Can be served warm or chilled.
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