This has been my favorite custard- type rice pudding for at least 13 years and I always double the recipe!
source- Better Homes and Gardens Cookbook
Baked Rice Pudding
2 cups milk
1/2 cup long grain rice
1/2 cup raisins (optional)
1/4 cup butter
3 beaten eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla
1/2 tsp. salt
ground nutmeg or cinnamon (I use a little of both- I love nutmeg in it)
light cream or milk
Heat oven to 325 degrees
In a heavy saucepan bring 2 cups milk, uncooked rice and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or until rice is tender. Remove from heat; stir in butter until melted. In a mixing bowl, stir together the eggs, the 2 cups milk, sugar, vanilla and salt.
Gradually stir rice mixture into egg mixture. Pour into a 10x6x2 inch baking dish. Bake in a 325 oven for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake for 15-20 minutes more or until a knife inserted near center comes out clean. Serve warm or chilled with light cream or milk. makes 6 servings.
When I double the recipe, it fills a 9 x 13 baking dish and it's very full- too full! So I put part in a 9 x 13 dish then put the rest in a small baking dish. It will bubble over in the oven if it's all left in the 9x 13 dish. I know from experience!
2 cups milk
1/2 cup long grain rice
1/2 cup raisins (optional)
1/4 cup butter
3 beaten eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla
1/2 tsp. salt
ground nutmeg or cinnamon (I use a little of both- I love nutmeg in it)
light cream or milk
Heat oven to 325 degrees
In a heavy saucepan bring 2 cups milk, uncooked rice and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or until rice is tender. Remove from heat; stir in butter until melted. In a mixing bowl, stir together the eggs, the 2 cups milk, sugar, vanilla and salt.
Gradually stir rice mixture into egg mixture. Pour into a 10x6x2 inch baking dish. Bake in a 325 oven for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake for 15-20 minutes more or until a knife inserted near center comes out clean. Serve warm or chilled with light cream or milk. makes 6 servings.
When I double the recipe, it fills a 9 x 13 baking dish and it's very full- too full! So I put part in a 9 x 13 dish then put the rest in a small baking dish. It will bubble over in the oven if it's all left in the 9x 13 dish. I know from experience!
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