Prep 20 mins
Cook 1 hr
This is a recipe I got years ago from my mother in law....Very easy and turns out perfect everytime...
- 2⁄3 cup white minute rice
- 3 cups milk
- 1⁄4 cup raisins (optional)
- 2 eggs, beaten
- 2⁄3 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon nutmeg
- In a saucepan bring rice and milk and raisins to a boil. Remove from heat.
- Mix together the rest of the ingredients.
- Add slowly to boiled milk mixture and stir until smooth.
- Put into an 9 inch square pan.
- Set in hot water bath and bake in oven 375 degrees for 40 to 50 minutes or until set.
I used whole milk. The recipe did not specify to spray the pan with non-stick spray. I did so anyways but it was not needed and I would not recommend anyone to do it. It was very custardy right out of the oven but after sitting for a few minutes, the minute rice really absorbed the custard and the pudding was very thick. I omitted the nutmeg as I am not a fan of that flavor. I went heavy on the raisins since I believe a rice pudding can never have too many raisins!
I love rice puddings and custards and this was a cross between the two. The custard is a velvety texture with a strong vanilla flavor. I preferred in warm since it really highlights the flavor and texture. I liked that it set up perfectly, with no gooey spots. I did add currants (small raisins) and they went well with the declicate texture. I ate it with a chopped fresh pear and it was scrumptious. This was a great recipe! Roxygirl