Prep Time: 10 minutes
Cook Time: 2 hours – 2 hours 15 minutes
Total Time: Approximately 2 hours 30 minutes (plus cooling)
Cooking Intensity: Low – Mostly hands-off baking. Simple prep with extended, unattended cook time.
Ingredients:
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¾ cup (150g) white long-grain rice (such as Carolina or Jasmine)
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4 cups (946ml) whole milk
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⅓ cup (67g) granulated sugar
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1 teaspoon pure vanilla extract
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½ teaspoon fine sea salt
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1 teaspoon ground cinnamon, plus extra for dusting
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¼ teaspoon freshly grated nutmeg (optional, but recommended)
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3 large eggs
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½ cup (120ml) heavy cream or additional whole milk
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½ cup (75g) raisins or sultanas (optional)
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2 tablespoons (28g) unsalted butter, cut into small pieces
For Serving (Optional):
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A splash of cold cream or milk
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A dollop of whipped cream
Equipment:
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2-quart (approx. 2-liter) shallow baking dish (glass or ceramic is ideal)
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Medium saucepan with lid
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Large mixing bowl
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Whisk
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Measuring cups and spoons
Instructions:
1. Par-Cook the Rice:
In a medium saucepan, combine the rice and 1 ½ cups of water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes. The rice will have absorbed most of the water but will still be very firm. This par-cooking ensures the rice becomes perfectly tender during the long bake. Drain any excess water if present.
2. Warm the Base:
Preheat your oven to 300°F (150°C). In the same saucepan (emptied of rice), combine the par-cooked rice, whole milk, sugar, vanilla, salt, cinnamon, and nutmeg. Warm over medium-low heat, stirring gently, just until steam begins to rise and the sugar dissolves. Do not boil. Remove from heat. This step shortens the overall baking time and helps integrate the flavors.
3. Temper the Eggs:
In a large mixing bowl, whisk the eggs thoroughly. Very slowly, while whisking constantly, drizzle about 1 cup of the warm milk-rice mixture into the eggs. This gradual process, called tempering, prevents the eggs from scrambling. Once combined, slowly pour the egg mixture back into the saucepan with the remaining milk and rice, whisking to combine. Stir in the heavy cream and raisins (if using).
4. Bake:
Pour the entire mixture into your ungreased baking dish. Dot the top evenly with the small pieces of butter. This will create a rich, golden skin. Sprinkle lightly with an extra pinch of cinnamon.
Place the baking dish into the preheated oven. Bake for 1 hour and 45 minutes to 2 hours and 15 minutes. This is the crucial, slow-transformative stage. The pudding is done when it is set around the edges but still has a slight, gentle wobble in the very center—think Jell-O, not liquid. The top will be a light golden brown, often with a thinner skin forming.
5. Cool and Set:
Remove the pudding from the oven. It will continue to set as it cools. Allow it to cool on a wire rack for at least 1 hour before serving. It can be served warm, at room temperature, or chilled. The texture becomes firmer and even more custard-like when refrigerated.
Chef’s Notes & Tips for Success:
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Rice Choice: Long-grain rice like Carolina Gold or Jasmine gives the classic texture. Do not use instant or quick-cook rice. Arborio rice can be used for an even creamier, risotto-like texture.
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The Slow Bake: The low and slow oven temperature is non-negotiable. It allows the rice to swell and soften completely while the egg custard sets without curdling. Rushing with higher heat will cause separation.
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The Skin: The browned, slightly leathery skin is considered a delicacy to many! If you prefer less skin, you can cover the dish loosely with foil for the first 1.5 hours, then uncover for the final browning.
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Customize It: Stir in a tablespoon of citrus zest (orange or lemon) with the vanilla. Substitute maple syrup or brown sugar for the granulated sugar for a deeper flavor. A pinch of cardamom is a lovely addition.
Nutritional Information (Per serving, estimated for 1 of 8 servings, without optional raisins or toppings):
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Calories: ~320 kcal
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Total Fat: 14g
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Saturated Fat: 8g
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Cholesterol: 115mg
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Sodium: 220mg
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Total Carbohydrates: 39g
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Dietary Fiber: 0g
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Sugars: 23g (includes naturally occurring lactose)
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Protein: 10g
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Calcium: 20% DV
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Vitamin D: 15% DV