Recipe by Kittencal@recipezazz
This is a fabulous baked rice pudding, it can be doubled and use all full-fat milk if desired. To achieve the best results only use aborio or any short grain white rice, and bake a low temperature oven.
Top Review by windy_moon
Yay! Yay! Yay! My pudding worked! For some reason, I've had the darndest time making baked rice pudding that actually turned out. (Not normally an idiot in the kitchen.) This is, I believe the fourth recipe I've tried in the last two years, and finally, it worked. Wonderful rice pudding. I used aborio rice which I've discovered is the only rice that is going to make me happy in rice pudding. I don't like how long grain rice turns out. I brought the mixture to simmer on top of the stove to cut cooking time and ended up baking for about an hour and a half. The end result was *so* rich and thick (yay!), that I might try cutting the half and half with some whole milk next time. Thanks! I no longer fail. :)
- 1⁄2 cup aborio short-grain rice
- 3 cups half-and-half cream (or use full-fat milk)
- 1⁄2 cup sugar (or to taste)
- 1⁄4 cup butter
- 1 pinch salt
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2-1 teaspoon cinnamon
- 1 pinch nutmeg (optional)
- 1⁄2 cup raisins (optional)
Directions See How It's Made
- Set oven to 300 degrees.
- Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
- Place all the ingredients (except raisins) in a baking dish; mix to combine.
- To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
- Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
- Add in raisins the last 30 minutes of cooking.
- *NOTE* the mixture will thicken even more after cooking.