Prep 15 mins
Cook 50 mins
Surprise!! You thought you were overindulging when actually rice pudding is fairly low in fat!
- 4 beaten eggs
- 2 cups milk or 2 cups half-and-half or 2 cups light cream
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups cooked rice, cooled
- 1⁄2-3⁄4 cup raisins
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cinnamon
- In 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.
- Place casserole in a 13x9x2-inch baking dish on an oven rack.
- Pour boiling water into baking dish around the casserole to a depth of 1 inch.
- bake in a 325 degree oven for 30 minutes.
- Stir well; sprinkle with nutmeg and cinnamon.
- Bake for 20 to 30 minutes more or until knife inserted near the center comes out clean.
- Serve warm or cold.
- To serve cold, cover and chill pudding for up to 3 days.
This is the first time I have made rice pudding. I thought it had great flavor, although I used about 1 1/2 tsp of vanilla. I also used 1/4 tsp of the nutmeg and cinnamon on the top and I might use even more next time. I loved the raisins in it!! I did have a little trouble with the cooking time. Next time I will let it cook for about 40-45 minutes before I stir it so that the rice and raisins will be mixed throughout all the pudding. Most of my rice and raisins ended up at the bottom with the "pudding" part on the top. Still tastes great though. I just have to stir it up before I serve it.
Just like I remember my Granny making it when I was a little girl....yummmy! Thank you Mrs Stacy, this is absolutely fabulous!
I love rice pudding and this is very good. I used 2 % milk but I think the half and half would make it richer oreven whole milk.