Description
A creamy, comforting classic rice pudding made with jasmine rice and whole milk, gently baked to perfection. This traditional dessert brings back childhood memories with its rich texture and delicate vanilla flavor.
Ingredients
Scale
- ½ cup jasmine rice
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup raisins (optional)
- ½ teaspoon ground nutmeg
Instructions
- Preheat the Oven
- Begin by setting your oven to 350°F (325°F if using convection). This moderate temperature ensures the pudding cooks slowly and evenly, allowing the flavors to develop without scorching the milk.
- Cook the Rice
- Follow the package instructions to cook the jasmine rice until tender. The jasmine rice adds a subtle floral aroma that complements the vanilla in the pudding. Make sure not to overcook the rice as it will continue to soften during baking.
- Blend the Ingredients
- In a blender, combine the sugar, salt, milk, vanilla extract, and eggs. Blend until the mixture is smooth. This creates a uniform custard base that will set beautifully around the rice grains during baking.
- Prepare the Baking Dish
- Lightly spray your baking dish with cooking spray to prevent sticking. This step is crucial for easy serving and cleanup once the pudding is done.
- Combine and Transfer
- Add the blended mixture to the cooked rice. Stir to mix well, ensuring the rice is evenly distributed throughout the custard. If you’re using raisins, fold them in now. Pour everything into the prepared baking dish, making sure the raisins aren’t all clumped together.
- Bake
- Place the dish in a larger baking pan and add hot water to the pan to come halfway up the sides of the baking dish. This water bath (bain-marie) ensures gentle, even heating. Bake for about 2½ hours in the preheated oven, stirring occasionally to ensure even cooking and to prevent a skin from forming on top.
- Cool and Serve
- Remove the pudding from the oven and let it cool before serving to allow the flavors to meld beautifully. The pudding will continue to thicken as it cools, reaching its perfect consistency.
Notes
- The pudding will appear slightly liquid when first removed from the oven but will thicken as it cools.
- For a creamier texture, you can substitute part of the milk with half-and-half or heavy cream.
- Cinnamon can be used instead of or alongside nutmeg for a different flavor profile.
- Traditional variations include adding cardamom, cinnamon sticks, or lemon zest during cooking for additional flavor.
- The water bath is essential for preventing the edges from overcooking before the center is done.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 30g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 110mg