Why This Recipe Works
- Short-Grain Rice: Arborio or traditional pudding rice releases just enough starch while baking to create a creamy binder without making the dish heavy or dry.
- Low and Slow Baking: A gentle oven temperature prevents the egg custard from curdling, giving you clean, silky slices once slightly cooled.
- Fresh Nutmeg: Freshly grated nutmeg floats to the top during baking, forming that distinctive, fragrant golden skin.
Recipe Overview
| Preparation Detail | Value |
|---|---|
| Prep Time | 10 minutes |
| Bake Time | 60–70 minutes |
| Total Time | ~1 hour 20 minutes |
| Servings | 6 to 8 |
| Baking Dish | 8×8-inch or 9×9-inch baking dish |
Ingredients
- Arborio or Short-Grain White Rice: 1/2 cup (uncooked, rinsed)
- Whole Milk: 3 cups
- Heavy Cream (or Evaporated Milk): 1 cup
- Granulated Sugar: 1/2 cup
- Large Eggs: 3, beaten
- Pure Vanilla Extract: 1 1/2 teaspoons
- Unsalted Butter: 2 tablespoons, melted
- Fine Sea Salt: 1/4 teaspoon
- Ground Nutmeg: 1/2 teaspoon (freshly grated produces the best aroma and crust)
Step-by-Step Instructions
1. Parboil the Rice Preheat your oven to 160°C (325°F). Butter an 8×8-inch or 2-quart baking dish. Bring 1 1/2 cups of water to a boil in a small saucepan. Add the rinsed rice, lower the heat to a simmer, cover, and cook for 7 to 8 minutes until partially tender. Drain off any excess water.
2. Whisk the Custard Base In a large mixing bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until smooth. Slowly pour in the whole milk, heavy cream, and melted butter, stirring until completely incorporated.
3. Combine and Pour Fold the parboiled rice into the custard mixture. Pour everything into the prepared baking dish.
4. Season the Top Dust the surface evenly and generously with the ground nutmeg.
5. Bake Gently Place the dish in the oven and bake for 60 to 70 minutes. The pudding is done when the edges are lightly set, the top is deeply golden brown, and the center retains a slight, gentle jiggle when tapped.
6. Cool and Set Remove from the oven and let rest on a wire rack for at least 25 to 30 minutes. The pudding will firm up as it cools, allowing you to lift clean, intact squares just like the vintage classic.
Baker’s Tips for the Perfect Texture
- Do not use long-grain rice: Jasmine or basmati rice will remain separate and dry; short-grain or Arborio provides the necessary starch for a sliceable custard.
- Serving temperature: This dish is delicious warm, but it slices cleanest when warm-to-room temperature or chilled overnight.
- Optional mix-ins: If you prefer raisins, soak 1/3 cup of raisins in warm water for 10 minutes, drain, and fold them in alongside the rice before baking.