Creamy Baked Rice Pudding Custard

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 4 cups whole milk
• 1 cup heavy cream
• ¾ cup sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1 teaspoon cinnamon (plus more for topping)
• Butter for greasing the dish

Optional topping

• Whipped cream
• Extra cinnamon

Instructions

 Cook the rice

• In a pot, add rice and water.
• Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.

 Heat the milk

• In another saucepan, warm the milk and heavy cream (do not boil).
• Add sugar, salt, and cinnamon. Stir until dissolved.

 Combine

• Add the cooked rice into the warm milk mixture.
• Let it simmer on low for 10 minutes, stirring often.

 Prepare the custard

• In a bowl, whisk the eggs and vanilla.
• Slowly pour a ladle of the warm rice mixture into the eggs while whisking (to temper).
• Pour the egg mixture back into the pot and stir well.

 Bake

• Preheat oven to 350°F (175°C).
• Butter a baking dish.
• Pour the mixture into the dish.
• Place the dish inside a larger pan filled with hot water (water bath).

 Baking time

• Bake for 45–60 minutes until the top is golden brown and the center is just set.

Cool

• Let it cool for at least 20 minutes before slicing.
• The pudding will firm up as it cools.

To serve

Top with whipped cream and a sprinkle of cinnamon.

Creamy inside, caramelized on top — just like the picture.