Rice Flan Pudding Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until water runs mostly clear. Drain well.

Combine rinsed rice, 1 cup water and 3 cups whole milk in a medium saucepan. Add 1 tablespoon granulated sugar and 1 teaspoon salt.

Bring mixture to a gentle simmer over medium heat, stirring frequently to prevent scorching. Once simmering, reduce heat to low, cover partially, and cook 20–25 minutes until rice is very tender and mixture is thick and porridge-like. Stir occasionally; add a splash of extra milk (up to 1/4 cup) if it becomes too thick while cooking.

Remove from heat and let cool 10 minutes. The rice should be softer than for a bowl of rice because it will be blended into the custard base.

Use an immersion blender or transfer to a blender and pulse 6–8 times to break down grains but not completely puree—leave a slightly textured, creamy rice mixture. Return to the saucepan to cool slightly if needed.

Prepare caramel first so it has time to set. In a small heavy-bottomed saucepan over medium heat, combine 3 tablespoons granulated sugar and 1 teaspoon water. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

When desired color is reached, remove from heat and carefully add 1 tablespoon hot water to stop cooking (caramel will bubble vigorously). Stir quickly to combine.

Immediately pour the caramel into the bottoms of a 6-cup flan mold or into six 6-ounce ramekins, tilting each to coat the bottom evenly. Set aside to harden while you prepare the custard.

Preheat the oven to 325°F (160°C). Place a large baking dish or roasting pan in the oven to heat for the water bath (bain-marie).

In a large bowl, whisk together 4 large eggs and 2 tablespoons granulated sugar until combined but not foamy. Add 1 cup sweetened condensed milk, 1 cup evaporated milk and 1 teaspoon vanilla extract. Stir until smooth.

Fold in the blended warm rice mixture into the custard mixture, stirring until evenly combined. Taste and adjust sweetness with an additional tablespoon of sugar if desired (optional).

Strain the combined custard through a fine-mesh sieve into a pouring jug to remove any large rice pieces or egg strings; press gently with a spatula to pass the smooth mixture.

Pour the strained custard evenly over the set caramel in the prepared flan mold or ramekins, leaving a little headspace (about 1/4 inch).

Place the filled flan mold or ramekins into the preheated baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the mold/ramekins to create a water bath.

Carefully transfer to the oven and bake at 325°F (160°C) for 45–55 minutes (for a single 6-cup mold) or 30–35 minutes for individual ramekins. The flan is done when the edges are set and the center still wobbles slightly when gently shaken.

Turn off oven and crack the oven door; let flan sit in the water bath in the cooling oven for 10 minutes to reduce sudden temperature change. Then remove from oven and water bath and let cool on a rack to room temperature, about 1 hour.

Refrigerate uncovered for at least 4 hours, preferably overnight, until thoroughly chilled and set.

To unmold, run a thin knife around the edge of the mold or ramekin to loosen the custard. Place a serving plate over the mold and invert quickly. Tap gently to release. The caramel will flow over the pudding.

If desired, sprinkle with a light dusting of ground cinnamon and toasted sliced almonds for texture and aroma.

Serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.