Directions: |
Directions:Before you start prep, set eggs aside to warm to room temp (do this at least a few hours before you plan to make.)
Butter the inside of a 2 Qt. casserole dish - set aside. (You will cook this like a flan so you will also need a larger pan with water to put the casserole dish in.)
Preheat oven to 350degrees.
Rinse rice, drain, and cook rice in a large saucepan with 1 C. water (until rice is tender.) Drain any excess water. Add 1 tsp salt and cover.
Soak raisins in HOT and set aside.
Add 1C milk, 1 scoop sugar (1/2 C) and 1/2 tsp. vanilla to cooked rice. Pour the rice into the casserole. Squeeze the water out of the raisins and sprinkle them over the rice.
Put 3 C. of milk, another 1/4 C. sugar and 1/4 Tsp. of salt in the pan you cooked the rice in - scald milk over med. heat. DO NOT BOIL.
Beat eggs until foamy and add the milk to the eggs, stirring constantly so it does not curdle. Pour them back and forth from pan to bowl several times. Add 1/2 tsp. vanilla, stir to combine and pour this over the rice.
Drop dabs of butter on top and sprinkle with cinnamon. Place in oven in cooking sheet filled with water and cook for apprx. 1 hour ... (usually takes an hour or more.) Test with a knife. Done when center is like pudding and cuts cleanly.
Kathy's Hint: Use a spoon to pour the egg/milk mixture onto rice so it doesn't make a *hole* in the rice... also, put a cookie sheet one shelf below it, as I haven't made this without spillage making a mess in the oven.)
บบบ |
This recipe for Rice Pudding is from