Rice Pudding
This is one of Dave's favorites from childhood.
Ingredients
- 1/2 cup rice uncooked short-grain
- 2 cups milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon optional
- Pinch of salt
- 1 tbsp butter for greasing
Instructions
- Cook the Rice. In a saucepan, cook rice with 1 cup of milk over medium heat until soft and most liquid is absorbed (about 10–12 minutes).
- Prepare Custard. In a bowl, whisk together eggs, sugar, remaining milk, cream, vanilla, cinnamon, and salt.
- Add cooked rice to the custard mixture and stir well.
- Pour mixture into a buttered baking dish or ramekins. Bake at 180°C (350°F) for 30–40 minutes until set and golden on top.
- Let cool slightly. Serve warm or chilled.
Notes
- Short-grain rice gives the creamiest texture
- The top caramelizes naturally during baking – sprinkle extra sugar on top for extra caramel crust
- Use coconut milk for a twist
- Thickens more as it cools
- Serve with fresh berries or honey