- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
Nutrition facts (per portion)
- Serving Size: 1 cup
Use this basic rice pudding recipe if you are starting with already cooked leftover rice.
- In a large bowl whisk eggs, yolks and sugar until smooth. Whisk in milk, cream, vanilla and salt until smooth. Stir in rice and raisins.
- Pour mixture into 2 buttered full-size hotel pans and place in pans of hot water (water bath). Bake at 325°F for 45-50 minutes. Insert spoon at edge of pudding and stir from edges and bottom into the center to even out consistency. Bake about 10-15 minutes more until mixture is uniformly thickened. A knife inserted in the center of pudding should come out clean. Internal temperature should read at least 155 F. or higher. Remove from heat and cool at room temperature for at least 15 minutes before serving. If cooling, chill to at least 41 F. or lower. If served warm, hold at 135 F. or higher.