Rice Custard Pudding
From jlv1023 18 years ago
- 85 minutes to make
- Serves 8
We have had lots of different recipes for rice pudding, but this one is outstanding and I have requests on making it more often
Ingredients
- 1/2 cup long grain white rice shopping list
- 1-1/2 cups water shopping list
- 1/2 tsp salt shopping list
- 1/3 cup sugar shopping list
- 3 eggs shopping list
- 2 tsp vanilla shopping list
- 1/2 cup or more raisins shopping list
- 3/4 tsp grated lemon rind shopping list
- 3-1/2 cup milk shopping list
- 1 tsp nutmeg shopping list
- 2-3 tbsp cinnamon shopping list
- 2 tbsp butter shopping list
How to make it
- Preheat oven to 300
- Cook rice in salted water till tender, then drain.
- In a medium bowl beat eggs slightly. Stir in sugar, vanilla, raisins, lemon rind, nutmeg & cinnamon.
- In another bowl combine milk & cooked rice.
- Add rice mixture to egg mixture.
- Pour into a 2 quart casserole pan. Sprinkle with more nutmeg and cinnamon to your taste. Then dot with butter. (I add one cinnamon stick in the middle)
- Set casserole in a baking pan; fill baking pan with about 1" hot water
- Bake uncovered about 1 hour and 25 minutes, stirring once after the first half hour.
- To avoid breaking the top of crust, insert spoon at edge of pudding, draw gently back and forth along bottom of the casserole. Near the end of baking time, insert a silver knife in center of custard, if it comes out clean, custard is done.
- Remove casserole from baking pan and cool.
The Rating
Reviewed by 5 people-
I made this for the office and home, and what a hit! It's the best I've had! The only thing I did was take off the skin, and had to bake it about an hour longer. This pudding is so creamy and deliciious. It's now a staple in my recipe book!
mamamimi
in Ft Gratiot loved it
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This sounds really good. I'll have to make it.
juels
in Clayton loved it
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This sounds really good, I'll have to make it.
juels
in Clayton loved it
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