Baked Rice Pudding
We’re all hunkering down now and finding whatever peace to be found in the few things that still feel normal. For many with mouths to feed, that means finding some contentment in creative cooking, making do sometimes, and looking back to the comfort foods of better times. There’s little more comforting than the memory of warm rice pudding, a bit of custard, a few raisins—the stuff of kitchen table meals at home. And the sweet smell of vanilla and nutmeg keeping company with the pudding baker.
• 2-3 cups of cooked rice, depending on the rice to custard ratio desired
• 3 beaten eggs
• 2 cups milk
• ½ cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup raisins [plumped in a little warm water to soften]
• Grated nutmeg
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Preheat oven to 325’. Pour pudding mixture into buttered, 1½ qt. baking dish. Cover the pudding with grated nutmeg. Although pudding can be baked as is in the oven, baking it in a bain-marie is more traditional. Set baking dish with pudding in a larger baking pan, then pour hot water into the large pan, halfway up the pudding dish.
Bake at 325’ for 40-55 minutes. When done, the pudding will still have a slight jiggle in the center; a knife inserted in the center should come out clean.
The Kitchen Hive