Baked Rice Pudding

Savor this creamy, comforting Baked Rice Pudding recipe. Indulge in its rich custard base & irresistible caramelized sugar crust for a cozy treat.

📝 Ingredients

• 1 1/3 cups water
• 2/3 cup long grain rice
• pinch salt
• 1 1/3 cups water
• 2/3 cup long grain rice
• pinch salt
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 vanilla bean (split in half)
• 2 large egg yolks
• 3 large whole eggs
• 1/4 cup honey
• 1/4 cup sugar
• 1/4 tsp salt
• 1 orange (zested)
• 2 tbsp rum
• 1/3 cup light brown sugar

👨‍🍳 Instructions

1. 1Cook rice: In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.
2. 2Preheat oven: Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish.
3. 3Boil cream: Bring the milk and heavy cream to a boil in a pan. Scrape the vanilla bean seeds in.
4. 4Whisk custard: In another bowl, whisk together the eggs, yolks, honey, sugar, salt, rum, and orange zest until well combined. Add the rice.
5. 5Combine mixture: Add the milk mixture to the bowl in a slow stream while whisking. Pour it all into the baking dish.
6. 6Bake: Put the baking dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the rice pudding for 1 hour or until it is set.
7. 7Chill: Let the rice pudding cool and then chill it, covered in plastic wrap, for at least 6 hours or overnight in the fridge.
8. 8Add sugar: Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.
9. 9Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. When the sugar is browned and shiny, serve your baked rice pudding.