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Baked Rice Pudding (custard style)

Posted By BuckeyeGirl On December 3, 2010 @ 3:22 pm In All Recipes,Beans, Grains & Rice,Casserole,Egg Dishes,Eggs,Puddings & Custards | 1 Comment

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?

Then ~

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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