Recipe by Chefiebig
Everyone loves this home-y custard type of rice pudding. One of the ultimate comfort foods. Add raisins or omit according to personal preference.
Top Review by winkki
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.
- 2 large eggs, beaten
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 2 cups scalded milk
- 1 1⁄4 cups cooked and cooled long grain rice (leftover is perfect, but do not use instant rice, If using short grain rice, use only 1 cup)
- 1⁄2 cup raisins
- 1 teaspoon vanilla
- 1 dash cinnamon
Directions See How It's Made
- 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.