Ingredients
Scale
- ½ cup jasmine rice
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup raisins (optional)
- ½ teaspoon ground nutmeg
Instructions
- Preheat the Oven: Set your oven to 350°F (or 325°F if using convection). Place the oven rack in the center.
- Cook the Rice: In a medium saucepan, cook jasmine rice in 1 cup of water over medium heat. Let it simmer until the water is absorbed and the rice is tender (about 12–15 minutes). Stir occasionally to prevent sticking. Set aside.
- Mix the Custard: In a blender, combine milk, sugar, salt, vanilla, and eggs. Blend for about 20 seconds until well combined. No blender? Just whisk thoroughly in a large bowl until smooth.
- Prep the Baking Dish: Lightly grease your baking dish with cooking spray or a bit of butter to avoid sticking later.
- Combine Everything: In the baking dish, gently fold the cooked rice into the milk mixture. Add raisins now if you’re using them. Sprinkle nutmeg evenly over the top.
- Set Up the Water Bath: Place your filled baking dish into a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This helps the pudding cook gently and evenly.
- Bake Low and Slow: Bake uncovered for about 2 1/2 hours. Stir the pudding gently every 30–40 minutes to keep the texture creamy and distribute the rice.
- Cool and Serve: Once the pudding is set and golden on top, remove it from the oven. Let it cool at room temperature for at least 20 minutes before serving. It thickens more as it cools.
- Store Leftovers: Cover and refrigerate any leftovers. It keeps well for up to 4 days and is delicious cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes