Cook1 hr 30 mins
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
- In a large bowl, combine eggs, sugar and salt.
- Gradually whisk hot scalded milk into egg mixture.
- Stir in rice, raisins and vanilla.
- Pour into a greased quart casserole dish.
- Set casserole into a larger ovenproof dish.
- Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
- Bake@ 325 for 90 minutes, or until knife pulls out clean.
As far as classic comfort food goes, it does not get better than this! Creamy, luscious and sweet as candy. I have made this multiple times and I have adjusted the amount sugar down to a 1/4 cup plus one tablespoon. Using the Bain Marie method does enhance the creamy texture, I have tried doing it with and without the water bath. My mom approved of this recipe and she did not approve of much.=) Thanks for posting.
This was just like the ripe pudding we always had at home, even a bit closer than the recipe I've been using, I think...creamy but not mushy, with a nice balance between the different flavors. I used a 9x13 pan and doubled the recipe (well, I tripled the amount of rice because we were in the mood for something more solid than custard-y this time, and didn't quite double the sugar). Next time I'll add a bit of orange zest along with the cinnamon, too ~ we love it that way. The only hard part is waiting for it to come out of the oven! The kids have already finished off half the pan and are asking if I will make it again tomorrow....I just might! ;o) Thanks for posting a classic.
This is great..it only took an hour to cook but I used quite a shallow pan so that may have been why..I also added the raisins..brought back lots of childhood memories..thanks for sharing.