RICE CUSTARD PUDDING
4 cups milk, scalded
4 eggs, beaten
1 cup sugar (I use 1/2 cup)
1/8 teaspoon salt
1 teaspoon vanilla
2 cups cooked rice
1 cup raisins (I use 1/2 cup)
Stir a small amount of the scalded milk into the eggs then combine the egg mixture with the remaining milk, sugar, vanilla, and salt. Stir in the rice and raisins.
Pour into a 2 quart baking dish. Set dish in pan of hot water (water about 1-inch deep).
Bake at 325 degrees F for about 1 hour or until done (set in center).
Hi Ruth,
About 40 years ago I remember sitting at the kitchen table in my Aunt's farmhouse copying this recipe from one of her cookbooks onto an index card (which was one of my favorite pastimes even as a teenager). Unfortunately I don't know the name of the cookbook, but the recipe is a favorite of ours. I bake it in a deep 2-quart casserole dish. The rice and raisins form the bottom layer and it forms a thick layer of custard on top. If you reduce the amount of rice you'll have more custard.
Happy Cooking!
Betsy |