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My grandma's Rice Pudding always takes me back to her cozy kitchen. This smooth, nutmeg-dusted treat turns your extra rice into something truly special. I whip it up whenever I need something comforting, on cold nights or just because I'm craving something sweet.
A Heartwarming Comfort Dessert
You'll be amazed how simple this is to make. With just a few basic items that are probably sitting in your pantry right now, you can throw together the creamiest, most satisfying bowl of deliciousness. It's my go-to for slow weekend afternoons or when I've got rice leftovers that need using up.
What Goes In The Bowl
- Cooked rice: Day-old rice works even better than fresh, the texture's just right.
- Raisins: They turn wonderfully soft during cooking, but you can leave them out if they're not your thing.
- Eggs: They create that lovely rich custard feeling.
- Milk: Whole milk gives the best creaminess, but whatever you've got will do the job.
- Sugar: Just enough to hit the sweet spot without going overboard.
- Nutmeg: This gives everything that warm, homey taste, and a bit of cinnamon works great too.
Kitchen Magic
- Get Ready:
- Warm your oven to 375°F and grab a casserole dish to coat with butter.
- Mix It Up:
- Scatter your rice and raisins in the dish, then in a separate bowl mix eggs, milk, sugar and nutmeg until combined. Pour this mixture all over your rice.
- Let It Bake:
- Stick it in the oven without covering for around 45-50 minutes until it looks golden and firm.
- Time to Enjoy:
- Eat it hot or chilled, I can't decide which way I like better, maybe with an extra splash of milk on top.
Make It Your Own
- Play with Spices: Try adding a dash of vanilla or some cardamom for a twist.
- Sweet Touches: Sprinkle some brown sugar on top or add a bit of honey for extra sweetness.
- Perfect Texture: If it seems too thick after sitting, just stir in some warm milk until it looks right again.
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Keep It Fresh
Your pudding will stay tasty in the fridge for about 3 days if you keep it covered. You can even stick it in the freezer for a couple months. Just let it thaw overnight and heat it slowly with a bit of milk to bring back that smooth, creamy goodness.
Recipe FAQs
- → What type of rice is best for this dish?
Leftover rice works great! Long-grain stays firm, while short or medium-grain gives a creamier texture.
- → How do I fix dry rice pudding?
If the dish feels dry, add some warm milk when serving, or use extra milk next time before baking.
- → Can I leave out the eggs?
Sure! Skip the eggs and use less milk. Cook until the mix thickens to your liking.
- → When is the pudding ready to eat?
Stick a knife into the middle—it should come out clean. The dish should be firm but still jiggle slightly.
- → Is freezing this dish a good idea?
Not really—the texture changes when frozen. It’s best eaten fresh or stored in the fridge for up to three days.