Recipe by myrnabarager
This is a recipe from the Good Housekeeping Cookbook I tried for the first time Dec. 22/07. My cookbook is falling apart so I'm posting the recipe before I lose the page. It is very good. In the cookbook they recommend half-and-half, whipped cream, maple-blended syrup, chocolate sauce, or hot butterscotch sauce as a topping. I ate it plain and really enjoyed it. I omitted the lemon peel as I didn't have any on hand. March 2011 -- I used a can of coconut milk and added whole milk to bring it up to the required amount. Adds a little extra flavour.
Top Review by kittycatmom
OMG this is really good! I made this for dessert last night. (And had the cold leftovers for breakfast! :) ) Because my DH doesn't care much for custards I cut the recipe down since I was the only one eating. In order to not get 1/2 an egg etc I found that 5.3 = 2 eggs and 2.4 = 1 egg. Thank you for posting! Made for my 3 Chefs '08
- 3 eggs
- 3 1⁄3 cups milk
- 1 1⁄2 cups cooked rice
- 1⁄2 cup dark seedless raisins
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons lemon peel, grated
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
Directions See How It's Made
- Preheat oven to 300 degrees F.
- In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.
- Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water. Bake one hour and 25 minutes, stirring once after first 30 minutes. (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.) When custard is done, knife inserted in centre will come out clean. Serve warm or cool with half-and-half.