Rice Custard Pudding
1/2 C. long-grain white rice
1-1/2 C. water
1/2 t. salt
1/3 C. granulated sugar
2 t. vanilla
1/2 C. light or dark raisins
1-1/2 t. grated lemon rind
3-1/2 C. milk
1 t. nutmeg
2 T. butter or margarine
Heat oven to 300° F. Cook rice in salted water until tender. Drain.
In a medium mixing bowl, beat eggs slightly. Stir in sugar, vanilla, raisins and
In another bowl, combine milk and cooked rice. Add this to the egg mixture. Pour
into a 2-quart casserole. Sprinkle with nutmeg, then dot with butter.
Set casserole in a baking pan; fill pan with hot water to 1 inch from the top of
the casserole. Bake, uncovered, 1 hour and 25 minutes, stirring once after the
first half hour.
To avoid breaking the top crust, insert spoon at edge of pudding, draw gently
back and forth along bottom of the casserole. Near the end of baking time,
insert a silver knife in center of custard. If knife comes out clean, custard is
done. Remove casserole from baking pan and cool.
Serves 6 to 8.
• Replace nutmeg with cinnamon, or use a combination of the two.
• Instead of spices, use vanilla and/or lemon extract, or use only spices and no
• Raisins can be pre-plumped by heating with a little water in the microwave.