Baked Rice Pudding
Better Homes and Gardens Encyclopedia of Cooking Relish to Scalloped Copyright 1971
Combine 2 cups milk, 3 slightly beaten eggs, ½ cup sugar, 1 teaspoon vanilla and ½ teaspoon salt; mix well. Add 1 ¾ to 2 cups cooked long grain rice and 1/3 to ½ cup raisins (optional). I left out the raisins. Turn into 10x6x1 ¾-inch baking dish. Bake, uncovered, at 325 degrees for 30 minutes; stir. Sprinkle with ground nutmeg. I used cinnamon. Continue baking till knife inserted halfway between center and edge of dish comes out clean, about 30 minutes more. Makes 6 servings.
One of my mom's specialties is a baked rice pudding that she makes on Christmas Eve. Unfortunately she doesn't usually host a Christmas Eve dinner anymore so I don't remember the last time I had it. I had some leftover cooked rice (River rice like my mom always used but I almost never do) so I decided to make this recipe which sounded a bit similar to my mom's recipe (which I don't have and I really need to get).
This wasn't as custardy as my mom's but it wasn't bad. My rice was too salty which I hadn't noticed when I ate the rice under the Sweet-Sour Pork but it sure stood out in this. Funny, I always encourage my mom to make one bowl of her rice pudding without raisins for me and after leaving the raisins out of my pudding, I really wish I hadn't. I think the raisins would have helped balance out the saltiness and I just plain missed them. I guess Mom does know best.
Question of the Day: Raisins or no raisins in your rice pudding (or no rice pudding at all)?