Let me share my grandmother's Rice Pudding recipe that always brings back warm memories of her kitchen. This creamy dessert sprinkled with nutmeg is the coziest way to transform leftover rice into something magical. I make it whenever I need a bit of comfort whether it's a chilly evening or just because.
The Perfect Comfort Dessert
You're going to love how easy this recipe is. Using just a handful of simple ingredients you probably already have in your kitchen you can create the most comforting bowl of creamy goodness. I love making this on lazy Sundays or whenever I have extra rice sitting in the fridge.
What Goes In The Bowl
- Cooked rice: This is perfect for using up yesterday's rice its texture is actually ideal.
- Raisins: They get so plump and juicy while baking but feel free to skip them if you're not a fan.
- Eggs: These make everything rich and custardy.
- Milk: I use whole milk for extra creaminess but any milk works fine.
- Sugar: Just enough to make it perfectly sweet.
- Nutmeg: This warm spice makes everything cozy you can add cinnamon too if you like.
Kitchen Magic
- Get Ready:
- Heat your oven to 375°F and butter up your favorite casserole dish.
- Mix It Up:
- Put your rice and raisins in the dish then whisk together eggs milk sugar and nutmeg in a bowl until smooth. Pour this lovely mixture over everything.
- Let It Bake:
- Pop it in the oven uncovered for about 45-50 minutes until it looks set and golden.
- Time to Enjoy:
- Serve it warm or cold I love it both ways with a little extra milk poured on top.
Make It Your Own
- Play with Spices: Sometimes I add vanilla or cardamom for something different.
- Sweet Touches: A sprinkle of brown sugar on top or drizzle of honey makes it extra special.
- Perfect Texture: If it gets too thick just stir in some warm milk until it's just right.
Keep It Fresh
Your pudding will stay good in the fridge for about 3 days in a covered container. You can even freeze it for a few months just let it thaw overnight and warm it up slowly with a splash of milk to bring back that creamy texture.
Frequently Asked Questions
- What kind of rice works best for rice pudding?
Any leftover white rice works well. Long-grain rice gives a firmer texture, while medium or short-grain rice makes a creamier pudding.
- Why is my rice pudding too dry?
Rice absorbs liquid as it bakes. If it's too dry, serve with a splash of warm milk on top, or next time add a bit more milk to the mixture.
- Can I make rice pudding without eggs?
While eggs give richness and help set the pudding, you can skip them. Just use less milk and cook until thickened to your liking.
- How do I know when rice pudding is done?
Insert a knife in the center - it should come out clean. The pudding should be set but still have some jiggle to it.
- Can I freeze rice pudding?
Rice pudding doesn't freeze well as the texture changes. Better to make a fresh batch and store leftovers in the fridge for up to 3 days.