Baked Rice Pudding.

Equipment

• 8×8-inch Square Baking Dish (or 2-quart baking casserole)
• Medium Saucepan
• Whisk & Wooden Spoon
• Measuring Cups & Spoons
• Large Mixing Bowl

Ingredients

Primary Pudding Base:

• $\frac{1}{2}$ cup Uncooked short-grain or medium-grain white rice (Arborio or Calrose work exceptionally well for maximum creaminess)
• 4 cups Whole milk (warm)
• $\frac{1}{2}$ cup Granulated sugar
• 2 large Eggs, beaten
• 2 tbsp Unsalted butter, melted
• 1 tsp Pure vanilla extract
• $\frac{1}{2}$ tsp Ground cinnamon
• $\frac{1}{4}$ tsp Ground nutmeg
• $\frac{1}{4}$ tsp Salt

Optional Mix-ins & Toppings:

• $\frac{1}{2}$ cup Raisins or dried cranberries (soaked in warm water for 10 minutes and drained)
• Extra ground cinnamon or freshly grated nutmeg for dusting before serving

Instructions

Step 1: Prep Oven and Dish

1. Preheat Oven: Set your oven to $325^\circ\text{F}$ ( $165^\circ\text{C}$ ) —a Low-Medium heat intensity —to ensure the milk custard bakes gently without curdling or boiling over.
2. Grease Baking Dish: Lightly grease an 8×8-inch baking dish or 2-quart casserole dish with butter or non-stick cooking spray.

Step 2: Scald the Milk & Par-Cook Rice

1. Heat Milk: In a medium saucepan set over Medium heat intensity , heat the 4 cups of whole milk until steam begins to rise and tiny bubbles form around the edges (do not let it come to a full boil).
2. Combine Rice & Milk: Stir in the rinsed, uncooked white rice and salt. Lower stove intensity to Low and let the rice simmer in the milk for 10 to 12 minutes , stirring frequently to prevent sticking. Remove from heat.

Step 3: Mix the Custard Base

1. Whisk Eggs and Sugar: In a large mixing bowl, whisk together the 2 beaten eggs, granulated sugar, melted butter, and vanilla extract until smooth and slightly pale.
2. Temper Eggs: Slowly ladle about $\frac{1}{2}$ cup of the hot milk mixture into the egg mixture while whisking constantly. This tempers the eggs, preventing them from scrambling when combined with the hot liquid.
3. Combine Everything: Pour the tempered egg mixture back into the main saucepan with the remaining hot milk and rice, stirring thoroughly. If using raisins or dried fruit, fold them in now.

Step 4: Bake to Golden Perfection

1. Transfer to Dish: Pour the rice and custard mixture into your prepared baking dish. Sprinkle the top evenly with ground cinnamon and nutmeg.
2. First Bake: Place in the preheated oven at $325^\circ\text{F}$ and bake uncovered for 45 minutes .
3. Stir & Continue: Carefully pull the dish out and give it a gentle stir to redistribute the rice grains settled at the bottom.
4. Final Bake: Return to the oven and bake for another 30 to 45 minutes until the top is set, golden brown, and the rice is completely tender. The center should still have a slight jiggle—it will thicken as it cools.

Step 5: Cool & Serve

1. Rest: Remove from the oven and let the pudding sit on a wire rack for 15 to 20 minutes before serving.
2. Serve: Enjoy warm, at room temperature, or chilled from the fridge.

Nutrition

Calories: 240 kcal · Protein: 7.0 g · Fat: 8.0 g · Carbohydrates: 35.0 g Dietary · Saturated Fat: 4.5 g · Fiber: 0.8 g · Sugar: 22.0 g · Sodium: 160 mg