Ingredients:

  • 3 cups (600g) cooked white rice
  • 4 cups (960ml) whole milk
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 4 tbsp (56g) unsalted butter, melted
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (75g) raisins

Instructions:

  1. Preheat your oven to 325°F (163°C) and grease a 2 quart baking dish. Note: Grease the sides well so the crust doesn't stick.
  2. In a large mixing bowl, whisk the 3 large eggs and 1 cup granulated sugar. Whisk until the mixture is pale and slightly frothy.
  3. Stir in the 4 tbsp melted unsalted butter, 4 cups whole milk, 1 tsp vanilla extract, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
  4. Fold in the 3 cups cooked white rice and 1/2 cup raisins. Continue until every grain is completely submerged in the liquid.
  5. Pour the mixture into your prepared baking dish and place it on the center rack of the oven.
  6. Bake for 50 to 60 minutes. Check at 50 mins until the edges are set and the center has a slight jelly like wobble.
  7. Remove from the oven and let the pudding rest for 10 to 15 minutes. Note: This is when the custard finishes setting.
  8. Serve warm or chilled, depending on your preference.