Baked Rice Pudding for 8

Ingredients and Weight:

• Creamy rice, 1 cup (200g)
• Whole milk, 4 cups (1 liter)
• Heavy cream, 1 cup (240ml)
• Sugar, 1/2 cup (100g)
• Vanilla extract, 1 teaspoon (5ml)
• Cinnamon powder, 1/2 teaspoon (2.5g)
• Nutmeg powder, 1/4 teaspoon (1.25g)
• Egg yolks, 4 (80g)
• Raisins, 1/2 cup (100g) (optional)

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Cooking Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large saucepan, combine the rice, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer for 15-20 minutes, or until the rice is tender and the mixture has thickened.
4. In a medium bowl, whisk together the egg yolks.
5. Gradually whisk a small amount of the hot rice mixture into the egg yolks. Continue adding the hot mixture until the eggs are warm.
6. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, for 2-3 minutes, or until the mixture has thickened.
7. Stir in the raisins, if using.
8. Pour the rice pudding into a 9x13 inch baking dish.
9. Bake for 45-50 minutes, or until golden brown on top and set in the center.
10. Let cool for 15 minutes before serving.

Nutritional Information:

• Calories: 300 per serving
• Fat: 15g
• Carbohydrates: 40g
• Protein: 10g

Dish Characteristics:

• Creamy and rich
• Warm and comforting
• Hint of cinnamon and nutmeg
• Perfect for breakfast, lunch, or dessert

User Comments:

• "This rice pudding is so delicious and easy to make. It's perfect for a special occasion or just a cozy night in."
• "I love the combination of cinnamon and nutmeg. It gives the pudding a warm and festive flavor."
• "I added some raisins to my pudding for a little extra sweetness. It was the perfect touch."

Special Precautions and Tips:

• Do not overcook the rice, or it will become mushy.
• If the pudding is too thick, add a little more milk.
• If the pudding is too thin, add a little more cornstarch.
• The pudding can be made ahead of time and refrigerated for up to 3 days.