Grandma's Rice Pudding

Ingredients

Rice:

Milk and Vanilla Bean:

Eggs:

Sugar, Butter, Vanilla:

Raisins:

Topping:

Instructions

  1. Preheat oven to 325°.
  2. In a medium saucepan, bring the rice, salt and water to a simmer.
  3. Reduce heat to low, cover and simmer for 14 minutes or until the rice has absorbed the water.
  4. Stir the milk into the cooked rice.
  5. Split the vanilla bean lengthwise and scrape the seeds into the milk and rice mixture.
  6. In a large bowl, whisk the eggs until well-beaten.
  7. Stir the sugar, melted butter and vanilla into the beaten eggs.
  8. Add the raisins to the bowl.
  9. Add the rice mixture to the egg mixture, stir to incorporate.
  10. Pour the mixture into an ungreased 2-quart casserole dish.
  11. The casserole dish will need to sit in a warm water bath. To prepare the warm water bath:
  12. Place a shallow metal baking pan in the oven. NOTE: It must be big enough to hold the casserole dish.
  13. Carefully pour 1-inch of boiling water into the shallow pan.
  14. Place the 2-quart casserole dish in the shallow pan.
  15. Bake at 325° for 25 minutes.
  16. Carefully slide the oven rack out and stir the mixture.
  17. Sprinkle the top generously with ½ to ¾ teaspoon of ground nutmeg.
  18. Slide the oven rack back into the oven.
  19. Reduce oven heat to 300°, and bake for an additional 1 hour or until a knife inserted in the center comes out clean.
  20. Remove the pudding from the oven and allow to cool for 15 to 20 minutes
  21. Serve warm.

Comments

Serves 6 to 8.

Rice pudding can be served warm or cold.

The point of baking the pudding in a water bath is to keep a slow and even temperature around the pudding. This in turn will create an evenly baked pudding with edges that are not overdone and a center that is cooked to perfection.

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