Rice Pudding
This is my favorite Rice Pudding recipe and also a great way to use up left-over rice......
1 cup cooked cold white rice
2 1/2 cups milk
3 eggs well beaten
3/4 cup of white sugar
2 tsp. of vanilla extract
OPTIONAL: 1/2 cup raisins
a sprinkling of gr. nutmeg and cinnamon powder
Preheat oven to 350 degrees.
Spray the bottom of a 10x11 2 quart glass baking dish with pam. Place rice into the baking dish and break rice apart with a fork, then beat the milk, eggs, sugar and vanilla together pour over rice & stir. If using raisins add now and stir in. Sprinkle top very lightly with a pinch of nutmeg & cinnamon. Place a 3 quart glass baking dish into oven fill the bottom 1/4 in. with boiling water, carefully place the 2 quart dish into the 3 quart dish.
Bake until you can insert a knife into the center and it comes out clean [about 45 - 50 min's approximate cooking time]
If you use raisins you can cut down on the amount of sugar to 1/2 cup.
This has a beautiful custard top and the rice and raisins are settled on the bottom. That is how we eat it.
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