On popular demand… of all of the ways to make rice ”pudding,” the one my family likes best is an egg custard with a handful of rice and raisins at the bottom. It’s more like custard with rice than the other way around.  Smooth, creamy, aromatic, warm comfort food meant for the days when the winds howl and the temperatures drop. Great for breakfast. This one is made with white rice, but brown rice and a combination of brown and white sugar create another experience. This is adapted from an old recipe, copied down from one of my mother’s cookbooks when I was a kid, but I don’t know which one.

Rice Custard

5 eggs

¾ c sugar

3 c milk (lactose free is fine, so is fat-free)

1 tsp vanilla extract

½ tsp salt

1 ½ c cooked rice

1/3 c raisins

Nutmeg and a grater

Preheat the oven to 350 degrees. Butter a 4-inch+ deep baking dish (like a souflee dish). Put a pot of water on to boil and find a pan that can hold the baking dish and 1+ inch of water.

Beat the eggs lightly, add sugar and stir to blend. Add the milk, vanilla and salt and stir until the sugar is dissolved.

Place the rice and raisins into the prepared baking dish and strain the egg mixture over them. Place the baking dish into the larger pan and pour boiling water into the pan to reach about 1 to 1½ inches up the side.   Carefully place in the preheated oven and cook for 30 minutes.  Stir the mixture. Grate nutmeg over the top and let bake for another hour or more, until a thin bladed knife inserted into the custard comes out clean.

Serves 6-8 or just my husband.

Categories: Bread pudding, DessertTags: Rice custard