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Custard Rice Pudding

Diet.Chef's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Cooked brown rice 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Eggs 2 , beaten
  Raisins 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat an oven to 325° F.
2. Wash raisins, strain and set aside.
3. Grease a 2 quarter casserole dish with oil or unsalted butter.

MAKING
4. Use a large sauce pan.
5. Heat the milk to below scalding point.
6. Stir in washed raisins.
7. Simmer the milk and raisins on low heat for15 minutes.
8. Add cooked rice, honey, sugar and salt to the milk. Cook for 2 minutes stirring continuously. Remove from heat.
9. In a medium glass bowl, combine beaten eggs with a little hot pudding. Gradually pour the egg mixture into the hot pudding, stirring continuously to prevent the eggs from coagulating.
10. Pour the pudding into the casserole dish.
11. Sprinkle grated nutmeg on the top.

FINALIZING
12. Bake the rice pudding in the preheated oven for about 20-25 minutes until thick and set.

SERVING
13. Serve pudding from the casserole dish at the table, into individual dessert bowls, Garnish with nuts if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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