Prep Time
20 minutes
Cook Time
55 minutes
Serves
8
Ingredients
- 3/4 cup uncooked white rice (short-grain or Arborio)
- 3 cups whole milk
- 1 14oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
Steps
1
Preheat oven to 350 F and grease an 8×8 inch baking dish.
2
Bring 1 1/2 cups water to a boil, add rice, cover, and simmer for 10-12 minutes until just tender. Drain and let cool slightly.
3
In a large bowl, whisk whole milk, condensed milk, vanilla, cinnamon, nutmeg, and salt. In another bowl, lightly beat eggs and whisk into the milk mixture.
4
Spread cooked rice evenly in baking dish, then pour custard over and gently stir to combine.
5
Place dish in a larger pan and pour hot water around it for a water bath. Bake 45-55 minutes, stirring once halfway through baking, until golden and just set with a slight jiggle.
6
Cool 10-15 minutes before serving warm, or chill for a firmer texture.
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