Chantilly Raisin Rice Pudding
|Seedless raisins||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Vanilla extract||1 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
|Toasted nuts||1⁄4 Cup (4 tbs), chopped|
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 350Â°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.