Ingredients

Baked Rice Pudding is a dry and solid variation of the normal wet and creamy pudding. This backed variation is popular in southern states and is also known as old fashioned rice pudding. As name suggests, this recipe involves use of oven for baking. The baking process helps it develop wonderful custard and transforms it into a rich and comforting dessert.

For the Rice

• 1 Cup white rice
• 2 Cups milk
• 1/3 Cup sugar
• 3 Tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

For the Custard

INGREDIENTS

• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground nutmeg

Instructions

1. Crack 4 large eggs into a medium bowl and sit at room temperature while you prepare the custard.
2. Pour 2 cups whole milk and 1/2 cup heavy cream into a medium saucepan. Heat over medium heat just until small bubbles form around the edges, 2 to 3 minutes. Remove from the heat.
3. Add 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the bowl of eggs and whisk until well combined. While whisking constantly, slowly pour in the milk mixture and whisk until combined. 
4. Pour the filling in dish Sprinkle with 1/4 teaspoon ground nutmeg evenly over the top of the custard.
5. Bake until the custard is set at the very edges, 48 to 54 minutes. The center will still look very jiggly, loose, and uncooked. A paring knife inserted in the center should come out clean and an instant-read thermometer inserted in the center should register about 180°F.
6. Place the on a wire cooling rack. Let cool completely, about 2 hours. Refrigerate until ready to serve.