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Chantilly Raisin Rice Pudding

Canadian.Recipes's picture
Ingredients
  Seedless raisins 2⁄3 Cup (10.67 tbs)
  Milk 1 1⁄4 Cup (20 tbs)
  Heavy cream 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Sugar 3 Tablespoon
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Vanilla extract 1 Tablespoon
  Cooked rice 1 Cup (16 tbs)
  Toasted nuts 1⁄4 Cup (4 tbs), chopped
Directions

Combine raisins, milk, and cream in a saucepan; place over low heat.
Beat the eggs with the sugar, nutmeg, salt, and extract until thoroughly blended.
Mix with the cooked rice.
Stir the hot liquid with raisins into the rice mixture and turn into a 1 quart deep baking dish or casserole.
Set in a shallow pan of hot water in a 350°F oven.
Bake 15 minutes, then sprinkle top with nuts and continue baking 15 to 20 minutes, or until custard is barely set in the center of pudding.
Remove from oven and set in a pan with cold water to allow pudding to cool quickly and keep custard creamy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Rice
Interest: 
Party

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