Rice Pudding

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
15 to 20 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter, plus more for greasing pan
  • 3/4 cup white rice
  • 5 cups whole milk
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy cream
  • 1/2 to 34 cup raisins, optional
Directions

Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    sounds gr8 2 long prep time
    Love it! It is my "go to" rice pudding recipe. No one could make rice pudding as good as my dad's aunt, but he gave this recipe two thumbs up. Tastes great warm or cold. It makes a lot which is great because you'll want seconds. Follow the instructions, especially when incorporating the hot rice. YUM!
    Love it! It is my "go to" rice pudding recipe. No one could make rice pudding as good as my dad's aunt, but he gave this recipe two thumbs up. Tastes great warm or cold. It makes a lot which is great because you'll want seconds. Follow the instructions, especially when incorporating the hot rice. YUM!
    YUMMO!!!!
     
    This pudding is more "custard like" It brought me right back to NONA!& NONA could COOK! I make rice pudding alot, and this one is thick and it becomes a solid which you can slice rather than scoop! Flavor is incredible! It's GREAT warm!... A real comfort food! I will attempt to make this a bit creamier, altho as is... IT'S GREAT!
    What a waste of ingredients.
    Yuck. Way too heavy and greasy. The time and labor to make this was NOT worth it. The butter separated and pooled on top. When we ate it while it was still warm the grease was impossible to stir in. After cooling overnight in the fridge the butter had formed a hard layer on the top and was more edible, but it's still basically eating plain butter. I think I'm going to throw the rest out. Now, I love a decent amount of butter in a recipe, but this was just gross. I've had much better success making rice pudding on the stovetop with milk, and it's also a million times less complicated and less time-consuming than this recipe.
    HO MY-------THIS WAS A SWEET ORIGNAL RICE PUDDING I EVER TASTED SINCE MY MOTHER MADE IT...YOU HAVE BOUGHT BACK MY MOTHER KITCHEN ---I PUT IN ALL INGREDIENTS THAT YOU HAD HERE..AND I CAN SAY THANKS SO MUCH FOR BRINGING BACK A TASTE OF THE PASS..EVERY ONE NEED TO TRY THIS EASY RICE PUDDING ...RECIPE.......
    This is the best ever. I forgot to put in the butter and heavy cream and it still tasted fantastic.
    The best original rice pudding I've ever tasted. I was looking through different recipes and came across two which I had the supplies for and tested it out. The first one, which I made with brown rice (I know I shouldn't have done that, but that was the only rice available in my house the rice came out hard and too much sugar. So I borrowed some white rice and tried with this recipe. IT CAME OUT FABULOUS! To me, it tasted like rice pudding / a little custard. After baked, it turned out so beautifully. It came out as a thin layer of golden brown. Everyone loved it!!!!! 
     
    When I made it, I didn't include nutmeg or raisins and it still came out SOOO YUMMMYY!! You can eat it warm or chilled. I prefer eating it warm. This will be my #1 rice pudding recipe on my list. I would RECOMMEND people try this recipe.
    I have been looking all over for a rice pudding that tasted like my Moms. This is a close as it gets! Absolutly delicious, creamy, lucious goodness! Ahhhhhhh.............
    Mmmm i removed lemon zest and added 1/4 cup spiced rum. Omg its the bomb!
    It was so good,I would make this all the the time,THE BEST.........
    The Best Rice Pudding Ever,unless Your "Bubbie" overhears You! Superlative.Creamy.Unctously Divine.Ever Bite One Feels The Love.Duff can I follow You? This is 10,000 Stars of Goodness.
    This was fabulous and I didn'r adjust anything. I served it with a fresh ground cardamom & vanilla whip cream and topped with just a little lemon zest.
    Everyone in my family enjoyed this rice pudding. The rice gets cooked enough that it's soft and smooth. It says that you need to cool and refrigerate, but we couldn't wait and ate some warm. I also tried it with 3 cups of cooked rice instead of 3/4 c. of uncooked rice, and it worked to use up leftover rice.
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