A favorite from childhood. This is a baked rice pudding with a custard base.

PREHEAT oven to 350 deg (including water bath).

BUTTER a 1.5 qt casserole.

BOIL GENTLY IN A 3 QT SAUCEPAN for 5 min until consistency of light cream:
     2 c cooked rice (Mom used Uncle Benís, I use brown)
     Ĺ c water
     2 c milk (or 1.5 c milk + Ĺ c cream)
     At end of boiling add 1/3 c raisins

     2 eggs, beaten
     1/3 c sugar (donít skimp)
     ľ tsp salt
     1 tsp vanilla

TEMPER the egg mixture slowly with some of the hot rice mixture, then mix into the rice mixture.

POUR into the prepared casserole.  SPRINKLE the top with cinnamon, nutmeg, or apple pie spice.

PLACE the casserole into the hot water bath.  BAKE for 45-50 minutes, until a knife in the center comes out clean.

Entered: October 11, 2014
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