This is my mom's recipe, handed down to me. My kids absolutely LOVE this! It is a bit time consuming but well worth it.
Raisin Rice Pudding (custard style)
- 1/2 c. long grain white rice
- 4 c. milk, divided
- 1/2 c. seedless raisins
- 1/3 c. butter
- 3 eggs, beaten
- 1/2 c. white sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- cinnamon or nutmeg
Mix rice with 2 c. milk in top of double boiler; cook over boiling water until tender, about 40 - 45 minutes. Add raisins and butter and stir until butter melts and is mixed in.
Combine eggs, sugar, vanilla, salt, and remaining 2 c. milk. Stir together with hot rice mixture and pour into a greased 1 1/2 quart baking dish. Sprinkle with cinnamon or nutmeg.
Set baking dish in a pan half full of warm water. Bake in 325° (I have to use 350°) oven for 30 minutes or until set (knife inserted near middle comes out clean with no liquid custard on it.) Best to serve warm, not hot, but it's good cold, too.
No comments:
Post a Comment