Ingredients
Scale
- I cup uncooked jasmine rice
- 4 cups half and half
- 3 eggs, room temp
- 2/3 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup mix-ins--such as cranberries, raisins, pistachios, dried fruit
Instructions
- Preheat the oven to 350ºF
- Grease a 9 X 9" or 11" diameter or baking dish and set aside
- Cook the rice according to package directions.
- Once the rice is cooked, fluff and set aside to cool
- IN a large mixing bowl, add the half and half, eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
- Whisk well to thoroughly cimbine
- Add the cooked cooled rice and mix
- Add the mix-ins if using
- Stir until well coated
- Careful spoon or pour rice mixture into prepared baking dish
- Smooth to even layer
- Bake for 35-45 minutes until sides are set but center is jiggly
- Remove from the oven and allow to cool for at least 20 minutes
- Serve warm or room temperature
- NOTE: It is better to undercook then cover cook so it is creamy and not dry