Ingredients
Method
- Preheat the oven to 375°F and grease a 1-quart casserole dish. Combine the cooked rice and raisins in the prepared dish.
- Whisk the eggs, milk, sugar, and nutmeg in a small bowl until the mixture is smooth.
- Pour the egg mixture over the rice and raisins in the casserole dish.
- Bake uncovered for 45 to 50 minutes until a knife inserted near the center comes out clean and the center wobbles slightly.
- Cool on a wire rack and serve warm, at room temperature, or chilled, adding extra milk to each serving if desired.
Nutrition
Notes
Don’t Overbake: The key to creamy baked custard is to remove it from the oven when the center is still slightly jiggly. It will finish setting as it cools.
Rice Choice: Simple leftover long-grain white rice is perfect for this recipe.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. This pudding is also delicious served cold.