Baked Custard Style Rice Pudding Recipe

  1. 1.
  2. Rinse a heavy saucepan with cool water; leave wet.
  3. Place 4 c. of the lowfat milk, the sugar, salt and vanilla bean in the pan (if using vanilla extract, don't add in it now).
  4. Cover and bring slowly to a boil.
  5. Stir in the rice with a large fork.
  6. Cover and simmer gently, stirring occasionally, till the rice is quite tender, about 40 min.
  7. Remove the vanilla bean; scrape the seeds into the rice mix and stir in.
  8. 2.
  9. Preheat the oven to 400 F, with a rack in the center.
  10. Butter a 12-inch oval pudding or possibly gratin dish or possibly other large shallow baking dish.
  11. In a bowl, beat the egg, egg yolks and the remaining 2 c. lowfat milk till combined (if you are using vanilla extract, add in it now).
  12. Add in this mix and the raisins to the rice and stir to combine.
  13. Pour into the prepared baking dish.
  14. Set the baking dish in a roasting pan, and place in the oven.
  15. Pour sufficient warm tap water into the roasting pan to reach about halfway up the sides of the baking dish.
  16. 3.
  17. Bake for 25 min.
  18. Stir the pudding gently with a fork to redistribute the rice.
  19. Bake for another 25 min.
  20. Stir again; lightly sprinkle the surface of the pudding with the cinnamon.
  21. Bake till the top of the pudding has crusted over lightly and is spotted with gold; the pudding should still be slightly liquid, another 25 min.
  22. (The total baking time is about 1 1/4 hrs.
  23. The timing can vary based on the depth and size of the baking dish; don't overbake.)
  24. 4.
  25. Remove the pudding from the water bath and cold on a wire rack.
  26. Serve lukewarm or possibly slightly chilled.
  27. Both recipes are from _Classic Home Desserts_ by Richard Sax.

milk, sugar, salt, vanilla bean, vanilla, longgrain white rice, egg, egg yolks, raisins

Taken from cookeatshare.com/recipes/baked-custard-style-rice-pudding-74553 (may not work)

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