Follow these steps for perfect results
rice, uncooked
milk
salt
sugar
eggs
beaten
milk
evaporated milk
raisins
nutmeg
Combine rice, milk, and salt in a saucepan.
Cook and stir the mixture until it comes to a boil.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Add sugar and stir until dissolved.
Pour the rice mixture into a greased baking dish.
In a separate bowl, whisk together the eggs, 2 cups of milk, and evaporated milk.
Add raisins to the egg mixture and stir to combine.
Pour the egg mixture over the rice mixture in the baking dish.
Gently mix until well blended.
Sprinkle nutmeg evenly over the top of the pudding.
Preheat oven to 300°F (150°C).
Place the baking dish in a larger pan and add hot water to the pan, creating a water bath.
Bake for 50 minutes, or until the pudding is set and golden brown.
Expert advice for the best results
Use short-grain rice for a creamier pudding.
Stir frequently during simmering to prevent sticking.
Adjust the amount of nutmeg to your preference.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve warm in bowls, garnished with a sprinkle of cinnamon.
Serve warm or cold
Top with fresh fruit or a dollop of whipped cream
Pairs well with the sweetness
Discover the story behind this recipe
Comfort food
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