Rice custard

Yield: 8 servings

Measure Ingredient
6 larges Eggs
3 cups Whole Milk
1 cup Granulated sugar
2 teaspoons Vanilla Extract
½ teaspoon Salt
1½ cup Cooked Rice
1 cup Raisins
Nutmeg

Pre-heat oven to 350-F degrees and lightly butter a 2-quart casserole dish; set aside. Place a shallow baking pan with about an inch of hot water in the oven, making sure the pan is large enough to comfortably hold the filled casserole dish without overflowing.

Break the eggs into the prepared casserole dish and beat with an electric mixer to blend. Stir in the milk, sugar, vanilla, and salt, blending well as you go. Add the rice and raisins, and stir to blend again. Sprinkle the top with a generous dose of nutmeg, and gently set the casserole in the pan of hot water.

Bake for about an hour and a half total. About a half hour into baking, break up the pudding with a fork. Check occasionally as you bake. Serve the rice pudding warm from the oven, or refrigerate and serve it cold.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 25, 1999, converted by MM_Buster v2.0l.

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