This is a wonderful desert, that is perfect for breakfast the next morning too.
Servings: 6 (ish)Prep Time: 20 min if using leftover rice Cook Time: 60 to 70 minutes
4 beaten eggs
2 cups whole milk, half-and-half, or light cream
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups cooked rice, cooled (leftover rice works really well)
1/2 to 3/4 cup raisins
Lemon zest (about what you get from half of a small lemon)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Ahead of time, I first plump my raisins by simmering them in little bit of dark rum, really just a few tablespoons and another tiny bit of water is enough, or use plain water. Drain them and let them cool, guess I didn’t list the rum in the ingredients eh?
1. In an ungreased 2-quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt. Beat until combined but not foamy. Stir in cooked rice and raisins (and lemon zest, if using). Place the casserole in a 13x9x2-inch baking dish on a center oven rack. Pour boiling water CAREFULLY into baking dish around the casserole to a depth of 1 inch.
2. Bake in a 325 degree F oven for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 20-30 minutes more or until a knife inserted near the center comes out clean. Serve warm or cold. To serve cold, cover and chill pudding for up to 3 days.
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