Vanilla And Nutmeg Baked Rice Pudding
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Eggs||3 , beaten|
|Milk||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Cooked regular rice||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Combine sugar, cornstarch, and nutmeg in a medium mixing bowl.
Add eggs, beating until well-combined.
Add milk, raisins, rice, and vanilla, stirring until well-blended.
Pour mixture into a greased 8-inch square pan.
Place prepared pan in a 13x9x2-inch baking pan; add boiling water to a depth of 1 inch.
Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean.
Spoon into individual serving bowls.
Serve hot! This recipe is great for leftover rice.