Baked Custard-Style Rice Pudding
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Baked Custard-Style Rice Pudding
  Rice    Pudding  
Last updated 6/12/2012 1:06:07 AM. Recipe ID 31442. Report a problem with this recipe.
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      Title: Baked custard-style rice pudding
 Categories: None
      Yield: 6 To 8
      6 c  (1 1/2 quarts) milk
      1 c  Sugar
    1/4 ts Salt
      1    Vanilla bean, split
           -lengthwise, -or-
      2 ts Pure vanilla extract
    2/3 c  Long-grain white rice
      1 lg Egg
      2 lg Egg yolks
    1/2 c  Raisins
           Ground cinnamon, for
  1. Rinse a heavy saucepan with cold water; leave wet. Place 4 cups of
  the milk, the sugar, salt and vanilla bean in the pan (if using
  vanilla extract, do not add it now). Cover and bring slowly to a
  boil. Stir in the rice with a large fork. Cover and simmer gently,
  stirring occasionally, until the rice is quite tender, about 40
  minutes. Remove the vanilla bean; scrape the seeds into the rice
  mixture and stir in.
  2. Preheat the oven to 400 F, with a rack in the center. Butter a
  12-inch oval pudding or gratin dish or other large shallow baking
  dish. In a bowl, beat the egg, egg yolks and the remaining 2 cups
  milk until combined (if you are using vanilla extract, add it now).
  Add this mixture and the raisins to the rice and stir to combine.
  Pour into the prepared baking dish. Set the baking dish in a roasting
  pan, and place in the oven. Pour enough hot tap water into the
  roasting pan to reach about halfway up the sides of the baking dish.
  3. Bake for 25 minutes. Stir the pudding gently with a fork to
  redistribute the rice. Bake for another 25 minutes. Stir again;
  lightly sprinkle the surface of the pudding with the cinnamon. Bake
  until the top of the pudding has crusted over lightly and is spotted
  with gold; the pudding should still be slightly liquid, another 25
  minutes. (The total baking time is about 1 1/4 hours. The timing can
  vary based on the depth and size of the baking dish; do not overbake.)
  4. Remove the pudding from the water bath and cool on a wire rack.
  Serve lukewarm or slightly chilled.
  Both recipes are from _Classic Home Desserts_ by Richard Sax.

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Recipe ID 31442 (Apr 03, 2005)

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