When I hear the words “rice pudding“, my mind flashes to images of home and hearth (okay, we didn’t actually have a hearth), of my grandmother smiling at 5-year-old me while I ate rice pudding in our favorite diner, of cold wintery days somehow warmed by a cool pudding treat at the end of a filling meal. While some may regard rice pudding as something that should be confined to the nursing home, the rest of us appreciate a well-made pudding such as the one I enjoyed while visiting my friend Brenda in North Carolina. I received a request for this recipe from one of my readers and Brenda was happy to share it with all of you.
Custard Rice Pudding
shared by fellow foodie Brenda, original recipe found in Betty Crocker’s New Picture Cook Book (1961)
* 2 eggs (or 4 egg yolks, if you want it richer)
* 1/2 cup sugar
* 1/4 tsp salt
* 2 cups milk, scalded
* 1/2 tsp vanilla, if desired (i speak Foodie says yes, you should desire this)
* 2 cups cooked rice (Brenda uses basmati)
* 1/2 cup raisins
* Nutmeg, cinnamon and sugar
Heat oven to 350 degrees. Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add vanilla, cooked rice and raisins. Pour into 1-quart baking dish. Sprinkle with nutmeg, cinnamon and some sugar. Set in a pan of water 1 inch deep. Bake 50 – 60 minutes and serve warm.
Brenda adds: “Because I love custard, sometimes I double the custard part – which is what I did when y’all tasted it.” If you’d like to try it that way, double the first 5 ingredients only, keeping the last 3 ingredients the same. You may have to play around with this in the oven, adding more time until it is fully baked and sets. Enjoy!