Ingredients
Equipment
Method
- Combine rice and water in a medium saucepan and bring to a rolling boil. Reduce heat to low, cover tightly, and let it simmer for exactly 14 minutes until all the water disappears and the rice is tender.
- While the rice is cooking, preheat your oven to 325 degrees F. In an ungreased 1 1/2 quart casserole dish, beat the eggs until well combined. Stir in the sugar, raisins, milk, salt, and chosen spice until evenly distributed.
- Add the cooked rice to the egg mixture and stir until the rice is completely incorporated and floating in the custard base.
- Slide the uncovered casserole into the preheated oven and bake for 45 minutes, stirring occasionally to prevent the top from getting too firm.
- After baking, remove the dish from the oven and stir well. Let it sit undisturbed for 15 minutes to thicken. Serve warm or chill in the fridge before serving.
Nutrition
Notes
If using leftover rice, skip the cooking step and use 1 cup of already-cooked rice. The pudding may look loose after baking, but it will thicken during the resting period. Serve warm or chilled, and consider pairing with caramel sauce, fresh berries, or a splash of rum for added flavor.
