Ingredients:

  • 1/2 cup (100g) uncooked medium-grain white rice
  • 3 cups (720ml) whole milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1/4 tsp salt
  • 1 tbsp (15g) unsalted butter, softened
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup (75g) raisins

Instructions:

  1. Preheat your oven to 300°F (150°C) and generously grease a 2-quart deep baking dish with 1 tbsp unsalted butter.
  2. In a large bowl, whisk together the 3 cups whole milk, 1 can sweetened condensed milk, and 1 cup heavy cream until the mixture is completely smooth and integrated.
  3. Stir in the 1/4 tsp salt, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
  4. Pour the 1/2 cup uncooked medium grain rice into the buttered baking dish, then pour the milk mixture over the top.
  5. Sprinkle the 1/2 cup raisins evenly over the liquid.
  6. Place the dish in the center of the oven and bake for 1 hour.
  7. After 1 hour, carefully pull the dish out and give it a very gentle stir. Stir only the bottom to loosen any settled rice, leaving the top skin mostly intact.
  8. Bake for another 1 hour until the top is deeply golden and the pudding wobbles slightly like Jello when shaken.
  9. Remove from the oven and let it sit on the counter for 20 minutes.
  10. Serve warm or chilled, depending on your preference.