Servings 8-10 Prep Time 30 minutes Total Time up to 3 hours
1/2 cups water
1 cup Arborio rice (or any other short-grained white rice)
2 large eggs, room temperature
1 cup milk
1 cup half n half
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons unsalted butter, melted and cooled
Preheat oven to 325ºF. Lightly spray an 8×8 or 9×9-inch square baking pan with nonstick cooking spray and set aside.
Place the rice and water in a medium-sized saucepan and bring to a boil. Cover and reduce the heat to low. Let cook for about 20 minutes, until the rice is tender and the water is entirely absorbed. Set the pot aside to allow the rice to cool a bit.
In a large mixing bowl, beat the eggs well until they are light and airy. Add in the evaporated milk, sugar, vanilla, cinnamon and salt. Mix everything together well. Add the cooked rice and the cooled butter and stir thoroughly.
Scrape the mixture into the pan. Place the pan into a larger oven-safe pan and pour enough boiling water into the larger pan so that the water comes up halfway up the sides of the smaller pan.
Bake for 35 minutes. Remove the pan from the oven and give the pudding a good stir. Return the whole thing to the oven and bake for another 1 1/2 hours, until the rice has set and the top is golden brown. Check once or twice during the baking process. If the water seems too low, add more boiling water to the larger pan to keep the pudding from drying out. When done, remove the baking dish from the larger pan and place on a wire rack for about 20-30 minutes. Carefully remove the larger pan and pour out the hot water into the sink.
Cut the pudding into squares and serve as is or with fruit or even whipped cream on top. This is great warm or at room temperature. You can cover them with chocolate as well. Store leftovers in an airtight container in the refrigerator for 2-3 days. It’s great cold too!