This is just the way mom used to make it (sort of), and her mother before that, and so on and so on. You get the idea.
Chef's notes
I don't know how many generations this recipe goes back but as much as I like this dish taste wise it helps connect me with family that enjoyed it years before and it always returns me to my youth.
Steps
1
Blending
Ingredients
2 cups cooked white rice
2 whole Eggss
1/3 cup sugar
1/8 tsp Salt
1/2 tsp pure vanilla extract
1 1/2 cups milk
2 tsp lemon zest
Heat your oven to 350 degrees with a deep baking dish with about a 1/2 inch of hot water in the bottom.
Follow the method on the package to give you 2 cups of good quality long grain rice. Beat the eggs with a mixer and add the sugar and salt then blend till dissolved. Add vanilla, lemon zest. milk and fold by hand.
2
Pulling it Together
Ingredients
1/2 cup of raisins
Pour enough boiling water into a cup to cover the raisins and let them stand for a few minutes. This will help to rehydrate them and plump them up. Add milk mixture to the cooked rice and stir to distribute evenly. Drain the raisins and fold them is as well.
3
Finishing Touch
Ingredients
Nutmeg
Cinnamon
Top with a sprinkle of cinnamon and nutmeg.
4
Baking
Place the oven proof bowl in the hot dish of water. This will keep the bottom from drying out and burning. Depending on your oven's temp it should be done between 45 minutes to an hour. You don't want to overcook it till the custard filling drys out.
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Wow I finally have a rice pudding receipe that is a keeper. I made this for dessert to top off a curry extravaganza. Wonderful receipe thanks for sharing
Well I'm really glad you enjoyed it. It's a family favorite in my house with my 3 girls and has been one of my personal favs since I was a boy. The older recipes are sometimes the best and this one belonged to my great grandmother.
Steve E •Well I'm really glad you enjoyed it. It's a family favorite in my house with my 3 girls and has been one of my personal favs since I was a boy. The older recipes are sometimes the best and this one belonged to my great grandmother.
Gretchen O •Just like my mom used to make, too! She sometimes added a little nutmeg too. Thanks for sharing & bringing back fond memories.