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Rice Custard Pudding

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Ingredients
  Uncooked white rice 1⁄2 Cup (8 tbs) (Regular Variety)
  Eggs 3
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Vanilla extract 2 Teaspoon
  Raisins 1⁄2 Cup (8 tbs) (Light / Dark Colored)
  Grated lemon peel 1 1⁄2 Teaspoon
  Milk 3 1⁄2 Cup (56 tbs)
  Nutmeg 1 Teaspoon
  Butter/Margarine 2 Tablespoon
Directions

Preheat oven to 300°F.
Cook rice as label directs.
Into 2-quart casserole, break eggs; beat slightly with fork.
Stir in sugar, vanilla, raisins, lemon peel.
Stir milk into rice; stir into egg mixture; sprinkle with nutmeg; dot with butter.
Set casserole in baking pan; fill pan with hot water to 1 inch from top of casserole.
Bake, uncovered, 1 hour 25 minutes, stirring once after half an hour.
Custard is done when knife inserted in center comes out clean.
Remove casserole from baking pan; cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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