You'd think I'd be a pro by now. Oh well. ;)
Onto the recipe... This Baked Rice Pudding is such an easy one, and a great way to use up leftover white rice, either instant or longer-cooking. (I have used a combination of white and brown rice which is okay, but I don't think this recipe would fare well with just brown rice, and not with long grain or obviously flavored rice.) It's a good, warm comfort food in fall and winter, but also yummy for spring or summer when served cool or cold. A dollop of whipped cream doesn't hurt, either.
This has a basic custard recipe as its base, so it isn't that creamy, gooey kind of rice pudding. Saves you some calories and fat, all good.
3 lightly beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 - 1 1/2 tsp vanilla
1 cup cooked rice (I never measure and usually end up with more- it's fine)
1/2 cup raisins (same story there...)
cinnamon and/or nutmeg
rectangular 13x9 and 8x8 dish, able to nest
In our house, daughter and Daddy aren't big custard fans, so they generally opt out of this dessert. Crazy, right? It's so good!
PS: Omit the raisins and rice, and you've got a wonderful basic custard recipe, otherwise known as Flan. Cook in the same manner as above, or fill 6 small oven-proof dishes (they might even be called custard cups) in the 13x9 dish, fill with boiling water and bake 35-45 minutes.
Every fall, my mother made these with apple chunks...delicious! Peel and chop one apple, place several apple chunks in the bottom of each dish, pour custard on top, sprinkle with nutmeg and cinnamon and bake as directed.
Enjoy! Since it's going to be cold today, I think we'll bake up some of this and make the house smell heavenly.I'm also working on some new tutorials for you- I hope to post them on the Rose & Ruffle blog soon.