Classic rice pudding
- Carbohydrate 87.9735517402287 g
- Cholesterol 420.240000040577 mg
- Fat 24.7285033468416 g
- Fiber 3.05691670858617 g
- Protein 29.0622350152068 g
- Saturated Fat 11.7273433409414 g
- Serving Size 1 1 Recipe (725g)
- Sodium 28230.2314137098 mg
- Sugar 84.9166350316425 g
- Trans Fat 3.54118933508612 g
- Calories 667 calories
Step-by-step
- Heat oven to 350 degrees.
- Beat eggs, sugar and salt slightly to mix.
- Stir in scalded milk.
- Add vanilla, cooked rice and raisins.
- Pour into 1-quart baking dish.
- Sprinkle with nutmeg, cinnamon and some sugar.
- Set in a pan of water 1 inch deep.
- Bake 50 – 60 minutes and serve warm.
Standard recipes rarely warn cooks about the crucial role of starch absorption when adjusting portion sizes. Rice acts like a sponge, meaning doubling the grain without proportionally increasing the dairy results in a dry, solid mass rather than a creamy bake. When scaling this preparation up or down, maintain the ratio of two cups of cooked grain to two cups of scalded milk to preserve the correct hydration balance.
Adjusting the dairy component requires careful attention to the thermal threshold of the eggs. Scalding the milk means heating it just below a simmer at approximately 180 degrees Fahrenheit, which warms the liquid enough to temper the eggs without coagulating them into scrambled bits. Pouring boiling milk directly into the egg mixture will instantly ruin the texture by forming solid protein lumps.
Baking the dish inside a water bath protects the custard base from direct, aggressive heat. The surrounding water transfers thermal energy gently, ensuring the internal temperature rises evenly until the center reaches a set consistency at around 170 degrees Fahrenheit. Removing the baking dish too early yields a watery center, while leaving it past the 60-minute mark causes the proteins to tighten and expel their moisture.
Leftovers demand careful handling to prevent food safety issues and texture degradation. Stored in an airtight container in the refrigerator, the dessert keeps safely for up to three days, though the rice will continue absorbing liquid over time. Reheating individual portions requires a splash of milk and low heat to restore the original creamy mouthfeel without scorching the dairy.
