Rice Pudding With Rum Caramel Sauce
|Eggs||4 , beaten|
|Milk/Half and half||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs), cooled|
|Raisins||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
Combine beaten eggs, milk, sugar, vanilla and salt in ungreased 2-quart casserole.
Beat until combined but not foamy.
Stir in rice and raisins.
Place casserole in 13x9-inch baking pan.
Pour boiling water into the baking pan around casserole to a depth of 1 inch.
Bake in 325°F convection oven on rack #2 or #3 offset for 25 minutes (or bake in preheated 325°F radiant bake oven 25 minutes).
Sprinkle with nutmeg and cinnamon.
Bake 25 to 30 minutes more or until knife inserted near center comes out clean.
Spoon warm pudding into dessert dishes.
Drizzle with warm Rum-Caramel Sauce.
(Or cover and chill pudding up to 3 days.
Spoon into dessert dishes and drizzle with warm Rum-Caramel Sauce.) Garnish each serving with an orange peel curl, if desired.