My Favorite Rice Pudding
From chinablue 13 years ago
- about an hour to make
- Serves 6-8
Easy to make and a great way to use leftover rice. Plain, simple fare that will put a smile on the faces of those lucky enough to get some! Warm, cool, cold.. it's all good! But my favorite is warm on a cold evening.
Ingredients
- 2 cups cooked leftover rice (OR 1/2 cup uncooked regular long grain rice and 1 cup water for cooking it) shopping list
- 2 large eggs (3 if using smaller eggs) shopping list
- 1/2 cup sugar shopping list
- 1/2 cup raisins (I sometimes soak mine in a shot of dark rum before using. Just make sure to drain them before adding them) shopping list
- 2 cups milk shopping list
- 1/2 cup heavy cream (OR you can use more milk) shopping list
- 1 tsp vanilla shopping list
- 1/4 tsp nutmeg shopping list
- 1 tsp cinnamon shopping list
How to make it
- Cook rice if not using leftover rice
- Heat oven to 325°
- In medium bowl, beat eggs just until well mixed.
- Add sugar, raisins, milk, cream, vanilla, nutmeg and cinnamon and mix well.
- LIGHTLY spray sides only of a 1 1/2 qt. casserole dish with non-stick spray.
- Pour from bowl into casserole dish and bake for about 50 mins. Stir gently after about 20 mins.
- The center will still be unset and wet when done, but edges should be starting to firm up and beginning to dry very slightly. DO NOT overcook. The pudding can and may curdle if you cook it too long.
- Remove from oven and allow to stand for about 20 mins. Any excess liquid should be absorbed during this time and the pudding should set to a soft custard consistency.
- NOTE:
- I find this always works best with leftover rice that is a little dry. No matter how well I drain rice that I cook specifically for this, it always leaves the pudding too wet on the bottom. Even then, it tastes great and I just dish it out and let the excess moisture drain before serving.
- Refrigerate any leftovers.
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