Ingredients
Scale
- 1 cup short-grain rice (such as Arborio or sushi rice)
- 2 1/2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Butter, for greasing the baking dish
- Optional Toppings: Raisins, cinnamon sugar, fresh fruit, or nuts
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Rice:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- Cook the Rice:
- In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Set aside to cool slightly.
- Mix the Pudding Ingredients:
- In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt.
- Combine and Bake:
- Stir the cooked rice into the milk mixture until well combined.
- Grease a 2-quart baking dish with butter and pour the rice mixture into the dish.
- Bake in the preheated oven for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
- Serve:
- Allow the pudding to cool slightly before serving. Serve warm or at room temperature. Garnish with optional toppings if desired.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes for baking
Nutrition
- Serving Size: 6 servings
- Calories: 290 kcal
- Fat: 8g
- Carbohydrates: 48g
- Protein: 9g