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.
- 6 eggs
- 3 cups milk
- 1 cup sugar
- 1 tsp. vanilla
- ½ tsp. salt
- 1½ cups cooked white rice
- 1 cup raisins
- Preheat the oven to 350 degrees F.
- Butter a 2 quart casserole pan and set aside.
- In a large bowl whisk the eggs. Add in the milk, sugar, vanilla, and salt, and beat well until totally combined.
- Add in rice and raisins, and stir until combined.
- 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.
- Place the pans carefully in the oven and bake for 1 hour and 15 minutes, stirring once a half an hour into the baking.