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Rice Pudding Custard

Hello wonderful people!  Here’s hoping that your weekend is shaping up beautifully thus far.

So, let’s hop right into it, shall we?  Let’s talk about rice, baby.  😀  I could eat rice every single day.  No lie.  I love it.  But surprise, surprise, one of my favorite ways to have it is in dessert form.  Shocking, right?  🙂

I love, love, LOVE rice pudding.  Personally I think it even makes a wonderful addition to holiday side dishes.  Plus, it’s super easy.

Another love of mine happens to be all things pudding and custard-like.  They just bring a smile to your face, don’t they?  So imagine my surprise when the two world collided!

KAPOW!  BOOM!  😀

I was just minding my own business when I happened to stumble across this recipe for rice pudding custard.  At first I thought, “Hmm, I wonder if it’s any good?”  Then I made it.  Then answer?  An overwhelming YES!

Now, don’t be afraid of this recipe.  I know the idea of rice swimming around in a sea of custard might sound a little weird, but it’s absolutely lovely.  It’s sweet, but not heavy.  It’s perfect for the spring weather!  And I mean, come on.  It has a lot of eggs.  Eggs are synonymous with Easter.  Easter is coming up.  This recipe is perfect, right?  😉  I mean, we have no choice but to make it again and again…

And again and again…

😉

The taste of this rice pudding custard is reminiscent to a bread pudding.  Actually, I think it pretty much is a bread pudding with the bread swapped out for the rice.  But we’ll let the food bosses argue that one out for a while, right?  We’ll just sit on the sidelines enjoying our custard.

Enjoy!

(From an old fashioned rice custard recipe on Food.com)

Rice Pudding Custard
 
Ingredients
  • 6 eggs
  • 3 cups milk
  • 1 cup sugar
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1½ cups cooked white rice
  • 1 cup raisins
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter a 2 quart casserole pan and set aside.
  3. In a large bowl whisk the eggs. Add in the milk, sugar, vanilla, and salt, and beat well until totally combined.
  4. Add in rice and raisins, and stir until combined.
  5. Pour the custard into your prepared pan. Then place this pan into a cake pan filled part of the way with water, creating a water bath.
  6. Place the pans carefully in the oven and bake for 1 hour and 15 minutes, stirring once a half an hour into the baking.

 

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