Rice Hotel Rice Pudding
Creamy rice pudding with tender rice, sweet raisins, and vanilla, topped with luscious vanilla sauce—comforting and versatile, perfect for dessert lovers and family gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Combine milk, sugar, eggs, and vanilla in a bowl.
- Place about 1 tablespoon of cooked rice and a few plumped raisins in the bottom of each of 8 custard cups.
- Fill the cups with the custard mixture.
- Place the cups in a pan of water and bake for about 30 minutes, until a silver knife inserted in the center comes out clean.
- Do not overbake. Cool the custards.
- Turn the custards into serving dishes.
- Top with vanilla sauce and serve.
Tips & Substitutions
For a creamier pudding, consider using whole milk or a mix of milk and cream. If you prefer a sweeter taste, you can increase the sugar to 3/4 cup. You can also substitute the raisins with dried cranberries or chopped dates for a different flavor profile. Experimenting with flavored extracts, like almond or coconut, can add a unique twist to this classic dish.
Serving Suggestions
Serve the rice pudding warm or chilled, drizzled generously with vanilla sauce for added sweetness. It pairs beautifully with a side of fresh fruit or a light salad, such as Mom'S Pineapple-Nut Congealed Salad, to balance the richness. For an elegant dessert, garnish with a sprinkle of cinnamon or nutmeg.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stove over low heat, adding a splash of milk to restore its creamy texture. Avoid overheating, as it can become too thick or dry.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Hotel Rice Pudding contains roughly 147 calories, with 2g protein, 26g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy milk for this recipe?
Yes, you can substitute regular milk with non-dairy alternatives like almond milk, coconut milk, or oat milk. Keep in mind that the flavor and creaminess may vary, so choose a variety that complements the dish. Ensure that the non-dairy milk is unsweetened to control the overall sweetness of the pudding.
How do I know when the pudding is done baking?
The pudding is done when a silver knife inserted in the center comes out clean. If it comes out with custard on it, bake for an additional 5 minutes, then check again. It's important not to overbake, as this can lead to a rubbery texture. The edges should be set while the center remains slightly jiggly.
Can I make this pudding ahead of time?
Absolutely! You can prepare the rice pudding a day in advance. After baking, let it cool completely before transferring it to the refrigerator. When you're ready to serve, simply reheat and drizzle with vanilla sauce. This makes it a convenient dessert option for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).