Friday, April 8, 2011

Fantastic Food Friday: Rice Pudding

:le sigh: this is one of my all-time favorite desserts.  It's also a guilty pleasure because I'm the only one who eats it.

3 beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
1 cup rice
1/2 cup raisins
Ground nutmeg (or cinnamon)

Combine eggs, milk, sugar, and vanilla. Beat till well combined but not foamy. Stir in rice and raisins. Pour into a 1 1/2 quart casserole dish. Sprinkle with nutmeg. Place casserole in a large baking dish (I use the bottom of my broiling pan) and pour boiling water into the baking dish around the casserole to a depth of 1 inch.

Bake at 325 for 45 to 55 minutes till a knife inserted near the center comes out clean. (Original recipe calls for a stir 30 minutes into the baking but I like the defined layers created when omitting this step.) Makes 6 servings and can be served warm or chilled.

Shh...don't tell...but I love this for breakfast, too. Am I channelling Bill Cosby when I say its the perfect dessert for breakfast? I mean it has rice which is a grain, raisins which are a fruit, eggs which are a protein, and milk which is a dairy. By my accounting that makes rice pudding better for breakfast than...say...cake! LOL

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Charlene said...

Definitely going to try this. Have you tried it with 1% or 2% milk or does it have to be whole?

Sherri said...

I use whatever milk I have in the fridge...usually 2%

Matter of fact I have some leftover rice from dinner...I feel some rice pudding coming on, LOL