Rice Pudding Custard Type
A comforting rice pudding custard with sweet raisins and a hint of cinnamon, perfect for dessert or cozy family gatherings, combining creamy textures with aromatic flavors.
Ingredients
Instructions
- Combine all ingredients in a baking dish.
- Dot with butter and sprinkle with cinnamon.
- Place a pan of water in the oven for steaming.
- Bake at 425°F for 1 hour.
- Check the pudding with a knife.
- When the knife comes out clean, it is done.
Tips & Substitutions
For a creamier texture, consider using whole milk or adding a splash of heavy cream. You can substitute the raisins with chopped dried apricots or cranberries for a different flavor profile. If you prefer a sweeter pudding, increase the sugar by a couple of tablespoons. Don’t skip the butter and cinnamon topping, as it adds great flavor and aroma.
Serving Suggestions
Serve the rice pudding warm, topped with a sprinkle of cinnamon or a dollop of whipped cream for added richness. It pairs beautifully with fresh fruit, such as berries or sliced bananas. For a delightful twist, consider serving alongside some Banana Bread Mix for a comforting dessert experience.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of milk to restore creaminess. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pudding Custard Type contains roughly 430 calories, with 7g protein, 87g carbohydrates, and 7g fat. It is an excellent source of iron (27% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2080mg per serving (90% of the Daily Value).
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 instant rice instead of cooked rice?
Using instant rice won't yield the same texture as cooked rice, but if you're in a pinch, it can work. Just be sure to adjust the liquid content as instant rice absorbs moisture differently. Ideally, use leftover cooked rice for the best consistency and flavor.
Is it possible to make this recipe dairy-free?
Yes, you can make a dairy-free version by substituting evaporated milk with a non-dairy alternative, such as coconut or almond milk. Just keep in mind that the flavor and richness may vary slightly, so adjust the sweetness as needed.
How can I make this pudding more flavorful?
To enhance the flavor, consider adding vanilla extract or a pinch of nutmeg to the mixture before baking. You can also infuse the milk with spices like cardamom or cinnamon during the heating process for a more aromatic pudding.
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).