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Brenda Gantt Rice Pudding Recipe

Brenda Gantt Rice Pudding Recipe (easy & most delicious)

Brenda Gantt rice pudding recipe turns leftover rice into a creamy, old-fashioned baked custard with eggs, milk, vanilla, and raisins. It’s an easy Southern dessert that beginners can pull off with one bowl and a casserole dish. Spoon it warm into bowls and pour cold milk over the top.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 1 casserole dish
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked rice preferably leftover rice
  • 4 –5 large eggs
  • 2 cups milk whole or 2%
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ –1 cup raisins dark or golden, to taste
  • 1 –2 tablespoons butter cut into small pats

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Rubber spatula or large spoon
  • Medium casserole or baking dish
  • Food thermometer

Method
 

  1. Preheat the Oven: Preheat the oven to 375–400°F (190–200°C). Choose a medium-sized casserole or baking dish that can hold the rice mixture.
  2. Beat the Eggs: Crack 4–5 large eggs into a mixing bowl and beat with a whisk or fork until the yolks and whites are fully combined.
  3. Mix in the Sugar: Add ¾ cup of granulated sugar to the beaten eggs and whisk until well combined.
  4. Add the Milk: Pour in 2 cups of milk and whisk until the mixture is smooth.
  5. Stir in the Cooked Rice: Add 2 cups of cooked rice, preferably leftover rice, and stir gently until the rice is evenly distributed throughout the custard.
  6. Add the Vanilla Extract: Pour in 1 teaspoon of vanilla extract and stir to combine.
  7. Fold in the Raisins: Add ½–1 cup of dark or golden raisins and stir gently to distribute them throughout the mixture.
  8. Add the Butter: Pour the rice mixture into the casserole dish and scatter 1–2 tablespoons of butter, cut into small pats, over the top.
  9. Bake the Rice Pudding: Place the dish in the preheated oven and bake for approximately 30–35 minutes, until the edges are set and the center still has a slight jiggle.
  10. Check the Custard: Check that the pudding is mostly set but remains soft in the center. For food safety, use a food thermometer to confirm that the egg mixture reaches 160°F (71°C).
  11. Let the Pudding Rest: Remove the dish from the oven and let the pudding rest for several minutes. The custard will continue to set as it cools.
  12. Serve the Rice Pudding: Spoon the warm pudding into serving bowls while it is still creamy. Refrigerate any leftovers within two hours.