Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • ¾ cup milk
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • 1 cup chopped peaches ((about 1 large peach))
  • ¼ cup chopped toasted pecans ((see notes))
  • 1 cup cooked rice
  • Optional: whipped cream

Instruction

  • Preheat the oven to 325° F (165° C). Lightly butter a 5x7-inch baking dish.
  • In a medium-sized bowl, whisk together the egg, milk, sugar, salt, cinnamon, nutmeg, and vanilla .
  • Stir in the chopped peaches, pecans, and cooked rice.
  • Pour into the lightly buttered baking dish.
  • Boil a kettle of water to make a water bath. Place the baking dish with the rice pudding into a larger baking pan. Pour the boiling water into the larger pan until it reaches halfway up the sides of the rice pudding dish.Pro Tip: I use a 9x13-inch baking pan but any baking dish with high sides that is larger than the 5x7-inch baking dish will work for a water bath. I like to put the baking pan on a large rimmed baking sheet so it is easier to handle.
  • Place the pan in the oven and bake for 50-55 minutes, until lightly browned and set.Pro Tip: Be very careful removing the rice pudding out of the oven. The water from the water bath is extremely hot.
  • Cool slightly and top with whipped cream if you'd like.