Thursday, May 1, 2014

Baked Rice Pudding

We've had nippy mornings again this week, but this custard is a cozy way to start the day. I have adjusted the sugar to suit my tastes (not too sweet for breakfast), but if you leave out the raisins, you may want to tweak it accordingly.

White rice or brown, either one works. Go as refined or whole-grain as you like. And you can use skim milk or whole milk or anything in between. The custard is nicer if there's a little milkfat in there, but it is delicious either way. And if you happen to have extra eggs, it never hurts to throw another one there. :)

It is important to bake the custard in an improvised bain-marie (I love using that fantastic term!): set your baking dish inside another pan filled with at least an inch of hot water to ensure the custard heats gently and doesn't dry out. You will want to check the sizes of your pans before you fill them to make sure they fit!

Baked Rice Pudding  
  • 4 c. cooked rice
  • 1 c. raisins (optional)
  • 4 eggs, beaten
  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 4 c. milk, scalded
  • nutmeg
Arrange rice and raisins in 2- or 3-quart baking dish.

Beat eggs thoroughly with sugar, salt, and vanilla. Whisk in scalded milk. Pour over rice. Sprinkle surface generously with nutmeg.

Bake custard in a water bath by pouring hot water into a larger baking pan. (Have pan with water in the oven before you attempt to put in the custard.)

Set rice dish inside larger pan. Water should be about 1" deep.

Bake at 350 for 1 hour or until set. Let cool before refrigerating. 

Serve warm or cold.