Ingredients
Equipment
Method
- Combine the rice and water in a medium saucepan and bring to a rolling boil over high heat. Reduce heat to low, cover tightly with a lid, and simmer for exactly 14 minutes until all the water is absorbed and the rice is tender. Skip this step if you're using leftover cooked rice.
- While the rice is cooking, preheat your oven to 325°F (165°C). In an ungreased 1½ quart casserole dish, beat the eggs with a fork or whisk until well combined and slightly frothy.
- Stir the sugar, raisins, milk, salt, and chosen spice (vanilla or cinnamon) into the egg mixture until evenly distributed. Then add the cooked rice 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 once or twice during baking to prevent the top from getting too firm. The pudding will look loose when you pull it out, that's normal and it firms up as it rests.
- Remove the dish from the oven and give it one more gentle stir. Let it sit undisturbed for 15 minutes to thicken to its final creamy texture. Serve warm, or chill in the fridge for at least 2 hours for a cold-pudding version that's arguably even better.
Nutrition
Notes
Net carbs: 26g per serving (27g total carbs minus 1g fiber).
Substitutions: Use 1 cup of leftover cooked rice and skip step 1 entirely. Swap raisins for dried cranberries, currants, or chopped dried apricots. Replace whole milk with 2% milk (slightly less rich) or full-fat coconut milk (dairy-free; expect a coconut note in the final flavor). For a lower-sugar version, drop the sugar to 2 tablespoons and add a splash of vanilla; the raisins still contribute natural sweetness.
Storage: Refrigerate in an airtight container for up to 5 days. The pudding thickens further when cold and develops deeper flavor on day 2.
Reheating: Gently warm individual portions in the microwave for 30 to 45 seconds, or in a small saucepan over low heat with a splash of milk to loosen the texture.
