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